Mini Pumpkin Pie Recipe
These easy mini pumpkin pies are the perfect, bite-sized treats for any fall party or occasion!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Pastries, Pies & Tarts
Cuisine: American
Servings: 24 mini pies
Calories: 39kcal
- 2 rounds pie dough store-bought or homemade
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1 egg
- 1/4 cup brown sugar
- 3 tbsp granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher sea salt
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.
Roll out pie dough on a baking mat or lightly floured surface. Using a 3" circle or flower shape cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.
Serving: 24serving | Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 30mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1672IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg