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Description
Easy and delicious mini pumpkin pies perfect for fall or Thanksgiving.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 (9 inch) unbaked pie crusts, cut into circles
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
- Place the pie crust circles into a muffin tin or mini pie pans.
- Pour the pumpkin mixture evenly into the prepared crusts.
- Bake for 20-25 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let the pies cool completely before serving.
Notes
- Serve with whipped cream or a dusting of cinnamon.
- These can be made ahead and stored in the refrigerator.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg