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Irresistible Mini Pumpkin Pies Delightful Fall Treats

Mini Pumpkin Pies
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Savor the flavors of fall with irresistible mini pumpkin pies Perfect little treats to brighten your autumn gatherings Enjoy these delightful bites

Ingredients

Scale
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 prepared pie crust
  • ½ cup heavy cream

    • Instructions

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
  • Prepare the Pie Crust: Roll out your pie crust and cut into circles to fit a muffin tin. Carefully press the circles into the bottom and sides of each muffin cup.
  • Mix the filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, eggs, pumpkin pie spice, and heavy cream. Whisk until smooth and fully incorporated.
  • Fill the Crusts: Pour the pumpkin mixture into each mini crust, filling them about ¾ full to allow for slight expansion while baking.
  • Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them—the edges should be set but the centers may still jiggle slightly.
  • Cool: Allow the mini pies to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  • Serve: Once cooled, serve your mini pumpkin pies as-is, or top with whipped cream or a sprinkle of cinnamon for added flair.

    • Nutrition

    Find it online: https://hwepodcast.com/mini-pumpkin-pies-cinnamon-nutmeg-baking-delightful-fall-treats/