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Mini Pumpkin Pies

These Mini Pumpkin Pies feature a smooth pumpkin filling spiced just right, making them an adorable and tasty handheld dessert perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the pumpkin filling
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
For the crust
  • 1 pack pie crusts (store-bought or homemade)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until well blended.
  3. Roll out the pie crust and cut into small circles to fit in a muffin tin.
  4. Press the pie crust circles into the muffin tin.
  5. Fill each crust with the pumpkin mixture until just full.
Baking
  1. Bake for about 20-25 minutes or until the filling is set.
  2. Allow to cool before serving.

Notes

These Mini Pumpkin Pies can be served warm or chilled. Adding whipped cream on top or a sprinkle of cinnamon enhances presentation. Pair with coffee or hot chocolate for a perfect snack.