Easy Mini Pumpkin Pies Recipe
These Mini Pumpkin Pies are filled with a delicious pumpkin spice flavor in every bite. The pie crust is buttery and flaky which pairs perfectly with the creamy pumpkin pie filling. This recipe makes 12 mini pies in a regular muffin tin, ideal for gatherings or hosting during the holiday season.
Ingredients
- 1 Pre-Made Pie Crust, thawed to room temperature
- 15 oz Canned Pure Pumpkin
- 2 large Eggs
- 1/3 cup Maple Syrup
- 1/4 cup Almond Milk
- 2 tsp Vanilla Extract
- 3 tsp Pumpkin Pie Spice
Equipment
- mixing bowl
- muffin tin
Instructions
- Preheat the oven to 350 degrees F.
- Make sure you read the pie crust (or puff pastry) instructions as you have to let it thaw prior to working with the dough.
- Once the crust is ready and thawed, it's time to prepare the filing.
- Add the eggs and milk to a mixing bowl.
- Whisk until combined then add the remaining filling ingredients and mix until fully incorporated. Set aside.
- Cut the circles in the dough, using a cookie cutter or mason jar lid.
- Lightly grease your muffin tin and gently press the dough into the muffin molds to form the crust.
- Pour the pumpkin pie filling into each mold, leaving a little space at the top
- Bake for 17-20 minutes (13-15 minutes for puff pastry) or until the pies have baked with golden edges and just a slight jiggle in the middle.
- Let cool to room temperature before putting in the fridge for a minimum of 2 hours.
- Top with whipped cream and enjoy!
Nutrition
Serving: 1mini pie, Calories: 111kcal, Carbohydrates: 15g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 79mg, Potassium: 118mg, Fiber: 1g, Sugar: 5g, Vitamin A: 5561IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg