Mini Pumpkin Pies
Mini Pumpkin Pies. Buttery, flakey pie crust filled with creamy pumpkin pie, spiced with cinnamon, and cloves. Topped with homemade whipped cream. All in a bite size portion! Perfect for family get togethers and gatherings. These little treats will disappear FAST and everyone will be wanting more!
Servings: 24 Mini Pies
Equipment
Ingredients
- 2 pie crusts Pillsbury or homemade
- 1 cup pumpkin puree
- ¼ cup white granulated sugar
- ⅛ tsp salt
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- 1 large egg
- ¾ cup evaporated milk
Optional Topping
- whipped cream 1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Spray a mini muffin tin with non stick baking spray and set aside.
- Roll out the pie crusts and cut into circles or use a cookie cutter (like these flower cookie cutters) to cut out about a 2.5-3 inch wide circle. Press each circle of pie crust into the mini muffin tin.
- In a medium size bowl add the pumpkin puree, white sugar, salt, cinnamon, and cloves. Stir to combine. Add the egg and stir to mix.
- Slowly pour in the milk while stirring.
- Spoon about 2 tablespoons of pumpkin mixture into each mini pie crust.
- Bake for about 15-18 minutes, until pumpkin is set and pie crust is golden brown.
- Remove from oven allow and allow to cool for several minutes prior to removing pies from the tin. Just give the pie crust a gentle twist and it will easily move from the mini muffin tin.
- Allow pies to continue to cool. Top with whipped cream. Serve and enjoy!
Nutrition
Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 82mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1618IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg