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Mini Pumpkin Pies

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Delightful mini pumpkin pies with a rich, spiced filling and a crunchy graham cracker crust, perfect for fall gatherings.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 pre-made graham cracker crust
  • 1 egg

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium-sized bowl, combine pumpkin puree, sweetened condensed milk, ground cinnamon, ground nutmeg, ground ginger, salt, vanilla extract, and egg. Mix until smooth.
  3. Cut the pre-made graham cracker crust into small circles and press them into a muffin tin to form pie shells.
  4. Fill the crusts with the pumpkin mixture until about two-thirds full.
  5. Bake for 20-25 minutes, until the filling is set but still slightly wobbly in the center.
  6. Let cool in the muffin tin for a few minutes before transferring to a cooling rack to cool completely.

Notes

Serve warm or at room temperature with whipped cream or chopped nuts for added flavor and texture.

Nutrition

Find it online: https://hwepodcast.com/mini-pumpkin-pie/