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.
If you’re on the keto diet, you’ll want to try these keto pumpkin bars.
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! You can always try a traditional Pumpkin Pie if you’re not wanting individual.
If you’re looking for pumpkin pie flavors for a dinner food, check out these pumpkin pie biscuits or pumpkin risotto.
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
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: 1Amount Per Serving: Calories: 169Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 189mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 2g