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–+ servings
Easy Mini Pumpkin Pies

Irresistibly Easy Mini Pumpkin Pies for Your Thanksgiving Table

Discover the magic of Easy Mini Pumpkin Pies—a quick and delightful dessert perfect for Thanksgiving.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Unbaked Pie Crust homemade or store-bought
For the Filling
  • 1 cup Pumpkin Purée 100% pure canned
  • 1/2 cup Heavy Cream full-fat preferred
  • 1/2 cup Light Brown Sugar
  • 1 large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
Optional Garnishes
  • 1 cup Whipped Cream for serving
  • 1 teaspoon Ground Cinnamon for garnish

Equipment

  • Mini Muffin Tin
  • Whisk
  • Medium Bowl
  • Cookie Cutter

Method
 

Step-by-Step Instructions for Easy Mini Pumpkin Pies
  1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
  2. In a medium bowl, whisk together pumpkin purée, heavy cream, light brown sugar, egg, vanilla extract, pumpkin pie spice, ground cinnamon, and salt for about 3 minutes.
  3. Roll out the unbaked pie crust and cut out 2½-inch circles. Place each circle into the greased mini muffin tin.
  4. Fill each pie crust with the pumpkin filling nearly to the top, leaving a small gap for rising.
  5. Bake for 20 minutes until the crust is golden brown and filling is set.
  6. Cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Whisk filling smoothly, wrap extra dough tightly if not using, and adjust baking time for pie size. Store in an airtight container for up to 3 days, or freeze for 2 months.

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