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Mini Pumpkin Pies: 8 Easy Flavorful Bites

Mini Pumpkin Pies
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Delicious mini pumpkin pies, perfect for Thanksgiving. These bite-sized treats bake faster than traditional pies and offer a delightful balance of flaky crust and spiced pumpkin filling.

Ingredients

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  • For the Filling:
  • 1 cup Pumpkin Puree
  • 1/2 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1 large Egg
  • For the Crust:
  • 1 batch Homemade Pie Crust (or store-bought/gluten-free)

Instructions

  1. Prepare the Pie Dough: Make your homemade pie crust and chill in the refrigerator for at least 2 hours.
  2. Mix the Filling: In a bowl, combine pumpkin puree, brown sugar, granulated sugar, salt, ground cinnamon, ground ginger, ground nutmeg, and egg. Whisk until smooth.
  3. Preheat and Prepare: Preheat the oven to 350°F (175°C). Roll out the chilled dough and cut into circles for mini muffin tins.
  4. Fill the Shells: Spoon the filling into each crust, leaving some space to prevent overflow.
  5. Bake: Place in the oven and bake for about 25 minutes until the filling is set and crust is golden.
  6. Cool: Allow the mini pumpkin pies to cool completely before serving.

Notes

  • Mini pumpkin pies are perfect for sharing during festive gatherings.
  • They can be kept at room temperature for up to 2 hours.
  • Store leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze mini pumpkin pies for up to 3 months.
  • Reheat thawed mini pumpkin pies in a 350°F (175°C) oven for 10-15 minutes.

Nutrition

Find it online: https://keepityummy.com/mini-pumpkin-pies-recipe/

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