Description
These Mini Pumpkin Pies are bite-sized delights featuring a rich, spiced pumpkin filling nestled in a flaky pie crust. Perfectly portioned for holidays, parties, or anytime you crave a festive, comforting dessert without the hassle. They’re easy to make and can be tailored for low-carb diets, making them a crowd-pleasing treat for all.
Ingredients
Crust
- 1 refrigerated pie crust or low-carb crust alternative
Filling
- 1 cup pumpkin puree
- ½ cup heavy cream
- ¼ cup brown sugar substitute
- 1 egg
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mini pies perfectly.
- Prepare Crust: Cut small circles from the refrigerated pie crust and gently press each into the cups of a mini muffin tin to form the pie shells.
- Make Filling: In a bowl, whisk together the pumpkin puree, heavy cream, brown sugar substitute, egg, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.
- Fill Crusts: Spoon the pumpkin filling evenly into each prepared crust in the muffin tins, filling them nearly to the top.
- Bake: Place the muffin tin in the oven and bake the mini pies for 18 to 20 minutes, or until the filling is set and the crusts are lightly golden.
- Cool: Remove the pies from the oven and allow them to cool completely before carefully removing them from the muffin tin and serving.
Notes
- Top with sugar-free whipped cream for an extra festive touch.
- For a lower-carb option, the pies can be made crustless by omitting the crust entirely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
