Description
These delightful Mini Pumpkin Pies are not only simple to make but also packed with irresistible flavors, featuring creamy pumpkin filling and warm spices nestled in a flaky crust. Perfect for any cozy occasion!
Ingredients
- Refrigerated Pie Crusts
- Pumpkin Purée
- Brown Sugar
- Vanilla Extract
- Cinnamon
- Pumpkin Pie Spice
- Evaporated Milk
- Egg
- Sea Salt
Instructions
- Preheat your oven to 400°F (200°C). Roll out the pie crusts and cut circles to fit a muffin tin.
- In a bowl, combine brown sugar, cinnamon, pumpkin pie spice, and sea salt.
- In another bowl, whisk together pumpkin purée, vanilla extract, evaporated milk, and egg until smooth.
- Fold the wet mixture into the dry ingredients until just combined without over-mixing.
- Fill each pie crust in the muffin tin about ¾ full with the filling.
- Bake for 25 minutes until golden and bubbly. Allow to cool for 10 minutes before transferring to a wire rack.
Notes
To adapt the recipe for dietary needs, consider gluten-free or dairy-free alternatives.
Storage: Keep at room temperature for up to 2 days; refrigerate for up to a week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg