Mini Pumpkin Pies Recipe

Name: Mini Pumpkin Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Frozen Pastry Dough; 1/2 cups Dark Brown Sugar; 1/3 cups White Sugar; 1/4 teaspoons Salt; 2 teaspoons Cinnaon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Cloves; 1/2 teaspoons Lemon Zest; 2 Large Eggs; 1 Egg Yolk; 2 cups Canned Pumpkin; 1-1/2 cup Heavy Cream

Servings: persons

1 pound Frozen Pastry Dough
1/2 cups Dark Brown Sugar
1/3 cups White Sugar
1/4 teaspoons Salt
2 teaspoons Cinnaon
1/4 teaspoons Nutmeg
1/4 teaspoons Cloves
1/2 teaspoons Lemon Zest
2 Large Eggs
1 Egg Yolk
2 cups Canned Pumpkin
1-1/2 cup Heavy Cream

1
Preheat the oven to 425u00b0F.
2
Roll out the pie dough until about 1/8 inch thick. Using a 4-inch scone or cookie cutter, cut out 12 discs of pastry. Line each muffin space with a circle of dough, gently pushing it down to the bottom and making sure it reaches just over the top of the pan as it will shrink a tiny bit. Set aside.
3
In a bowl mix the sugars, salt, spices and zest together. Beat the eggs and egg yolk and add to the dry ingredients.
4
Add the pumpkin and mix together. Mix in the heavy cream and whisk until combined.
5
Fill each pie shell with the custard mix until almost at the top of the shell. Carefully transfer to a baking tray and bake at 425u00b0F for 15 minutes. Turn the oven down to 350u00b0F and bake for a further 45 minutes or until the centers of the pies are no longer jiggly.
6
Cool the pies for at least 1 hour before eating.
7
Recipe adapted from Simply Recipes.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Frozen Pastry Dough, 1/2 cups Dark Brown Sugar, 1/3 cups White Sugar, 1/4 teaspoons Salt, and more.

Yes, Mini Pumpkin Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Pumpkin Pies

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