Mini Pumpkin Pies
Mini Pumpkin Pies are delightful treats that capture the flavors of fall, featuring a creamy pumpkin filling in a flaky crust. Perfect for gatherings or cozy desserts.
Ingredients
Filling
- 1 can pumpkin puree (15 oz)
- 1 cup heavy cream
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Crust
- 1 package Pre-made pie crust or phyllo dough For mini pies
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust or phyllo dough and cut into circles to fit into muffin tins.
- Place the dough in the muffin tins and press down gently.
- In a large bowl, whisk together pumpkin puree, heavy cream, sugar, eggs, vanilla extract, and spices until well combined.
- Pour the pumpkin mixture into the prepared crusts, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until the filling is set.
- Let cool before serving.
Notes
Serve warm or at room temperature. A dollop of whipped cream on top adds extra flavor. Store in an airtight container in the refrigerator for 3-4 days or freeze for up to a month. Tips: Ensure filling is well combined, do not overfill the crusts, and pre-bake crusts for a crispier result.