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Mini Pumpkin Pies

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Delightful mini pumpkin pies that capture the warm flavors of fall in a fun, manageable size.

Ingredients

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  • 1 pie crust (store-bought or homemade)
  • 1 cup pumpkin puree
  • 1/2 cup sweetened condensed milk
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • Whipped cream (for serving, optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Roll out the pie crust and cut it into small circles to fit your mini pie tins or muffin pan.
  3. Combine pumpkin puree, sweetened condensed milk, milk, eggs, cinnamon, nutmeg, ginger, cloves, and salt in a large mixing bowl.
  4. Mix until smooth using a whisk or a hand mixer.
  5. Pour the pumpkin filling into each prepared crust, filling them about 3/4 full.
  6. Bake in the preheated oven for 20-25 minutes or until the filling is set.
  7. Allow the mini pies to cool slightly, then refrigerate.
  8. Serve chilled or at room temperature, topped with whipped cream if desired.

Notes

These pies can be made a day in advance and stored in the fridge.

Nutrition

Find it online: https://www.nailzspa.com/mini-pumpkin-pies/

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