Mini Pumpkin Pies
Warm, cozy, and perfectly portioned, these Mini Pumpkin Pies bring all the classic fall flavors in a bite-sized treat. Easy to make, fun to serve, and perfect for any holiday table.
Ingredients
- For the Crust
- 1 refrigerated pie crust or homemade crust
- Flour for dusting
- For the Filling
- 1 cup pumpkin purée
- 1 2 cup heavy cream or evaporated milk
- 1 4 cup brown sugar or golden sweetener
- 2 tablespoons granulated sugar or sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 4 teaspoon nutmeg
- 1 4 teaspoon ginger
- 1 4 teaspoon cloves
- Pinch of salt
- Optional Toppings
- Whipped cream
- Cinnamon sugar
- Toasted pecans
- Sugar free caramel drizzle
- Substitutions
- Gluten free crust almond flour crust, or phyllo cups
- Coconut cream or half and half
- Allulose erythritol, monk fruit
- Pumpkin puree plus cornstarch for egg free version
Instructions
- Preheat the oven to 350°F. Dust your work surface with flour, roll out the pie crust, and cut 3 to 4 inch circles. Press each into a muffin tin to form mini crusts.
- Whisk pumpkin purée, cream, sweeteners, egg, vanilla, cinnamon, nutmeg, ginger, cloves, and salt in a bowl until smooth.
- Fill each crust about three quarters full with the pumpkin mixture.
- Bake 20 to 24 minutes until the crust edges are golden and the filling is set with a gentle wobble. Cool in the pan for ten minutes, then move to a rack.
- Top with whipped cream or pecans and serve warm or chilled.
- Serving Suggestions
- Serve with hot coffee, chai tea, or warm apple cider. Add whipped cream, cinnamon, nuts, or a drizzle of caramel for a festive touch. These pair beautifully with holiday desserts like pecan bites or gingerbread cookies.