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Irresistible Easy Mini Pumpkin Pies Recipe for Fall Bliss

Easy Mini Pumpkin Pies
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Indulge in irresistible mini pumpkin pies this fall Easy recipe for delightful bites of seasonal bliss you wont want to miss Perfect for gatherings

Ingredients

Scale
  • 1 cup pumpkin puree (or a can of solid pack pumpkin)
  • 2 large eggs (or flax eggs)
  • ¾ cup brown sugar (or coconut sugar or maple syrup)
  • 1 tsp ground cinnamon (or nutmeg or mixed spice blend)
  • 1 package pie crusts (or homemade, or graham cracker crust)
  • ½ cup heavy cream (or half-and-half or evaporated milk)

    • Instructions

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, and heavy cream until smooth.
  • Roll out your pie crusts and use a round cutter or glass to cut out circles that fit into your muffin tin.
  • Pour the pumpkin filling into each crust, filling them about ¾ full.
  • Bake for about 25-30 minutes until a toothpick comes out clean.
  • Remove from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack.
  • Serve with whipped cream or a sprinkle of cinnamon.

    • Nutrition

    Find it online: https://hwepodcast.com/easy-mini-pumpkin-pies-cinnamon-nutmeg-bake-fall-delight/