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 batch pastry dough; 1 cup pumpkin puree; ½ cup cream; ¼ cup whole milk; 1 large egg; 6 tablespoons brown sugar; ½ teaspoon cinnamon; ½ teaspoon ginger; 1 pinch ground cloves; ⅛ teaspoon nutmeg; ⅛ teaspoon salt

Servings: persons

1 batch pastry dough
1 cup pumpkin puree
½ cup cream
¼ cup whole milk
1 large egg
6 tablespoons brown sugar
½ teaspoon cinnamon
½ teaspoon ginger
1 pinch ground cloves
⅛ teaspoon nutmeg
⅛ teaspoon salt

1
Preheat the oven to 375 degrees F.
2
Use a round or scalloped cookie cutter that is large enough to cover the bottom and sides of pan wells; a 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan.
3
Use a smaller cutter if using a mini muffin tin.
4
Cut out 12 circles and press into a nonstick muffin pan.
5
In a medium bowl, whisk together the pumpkin, cream, milk, eggs, sugar, spices, and salt.
6
Carefully fill the dough all the way to the top.
7
Pies will slightly puff up but will sink down again once they have cooled.
8
Bake pies until crust is golden brown and pies are set and puffed, about 30 minutes.
9
Pies made in a mini muffin tin will take about 12 minutes and a full-sized will take 45-50 minutes.
10
Cool, carefully remove from pans, and store covered in the refrigerator.

235

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 batch pastry dough, 1 cup pumpkin puree, ½ cup cream, ¼ cup whole milk, 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

How did you like this recipe?

Frequently Asked Questions