Mini Pumpkin Pies

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Pumpkin everything! Yep, its about that time. Have you ever wanted pumpkin pie but not the whole thing? These perfectly pop-able Mini Pumpkin Pies are the perfect bite size treat for when you’re wanting a bit of that good ol’ pumpkin pie without the whole thing.

Sharing food these days may become a thing of the past, so what better way to share some pie than to make them all individuals. These mini pumpkin pies are easy to serve and even easier to eat. They’re a perfect treat to bring to your holiday party!

Ingredients:

– Pie Crust (you can make homemade but it’s so easy and fast to buy the already made pie crust!) 

– 1/4 Cup of Brown Sugar 

– 1 Tablespoon of Sugar 

– 1/2 Teaspoon of Salt 

– 4 Tablespoons of Butter, softened 

– 1 Cup of Pumpkin Puree 

– 1/2 Cup of Whipping Cream 

– 1 Egg 

– 1 Tablespoon of Flour 

– 1 Tablespoon of Pumpkin Pie Spice 

– 1/2 Teaspoon of Vanilla Extract

Directions:

– Preheat oven to 350 degrees. 

– In a mixing bowl, combine the white sugar, brown sugar and butter until smooth and creamy. 

– Add in egg, whipping cream, vanilla and flour and mix well. 

– Mix in the pumpkin puree. 

– Roll your dough out and use a small cookie cutter (or even the top of a jar!) to create small circles. Spray a small muffin pan with cooking spray and place the dough circles in so they fill the tin. 

– Scoop the batter into each mini pie crust. 

– Bake for 30 minutes. Let cool. Top with whipped cream and cinnamon!

Mini Pumpkin Pies

Mini Pumpkin Pies

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These mini pumpkin pies are perfect for the holiday season. No need to cut pie pieces, everyone gets their own! Your favorite Pumpkin Pie taste in a perfectly pop-able bite size!

Ingredients

  • Pie Crust
  • 1/4 Cup of Brown Sugar
  • 1 Tablespoon of Sugar
  • 1/2 Teaspoon of Salt
  • 4 Tablespoons of Butter, softened
  • 1 Cup of Pumpkin Puree
  • 1/2 Cup of Whipping Cream
  • 1 Egg
  • 1 Tablespoon of Flour
  • 1 Tablespoon of Pumpkin Pie Spice
  • 1/2 Teaspoon of Vanilla Extract

Instructions

    - Preheat oven to 350 degrees.

    - In a mixing bowl, combine the white sugar, brown sugar and butter until smooth and creamy.

    - Add in egg, whipping cream, vanilla and flour and mix well.

    - Mix in the pumpkin puree.

    - Roll your dough out and use a small cookie cutter (or even the top of a peanut butter jar!) to create small circles. Spray a small muffin pan with cooking spray and place the dough circles in so they fill the tin.

    - Scoop the batter into each mini pie crust.

    - Bake for 30 minutes. Let cool. Top with whipped cream and cinnamon!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 189mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 2g

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