Description
Delicious mini pumpkin pies with a buttery crust and spiced pumpkin filling, perfect for a fall dessert or snack.
Ingredients
Units
Scale
Crust
- 8 Tbsp salted butter, room temperature
- 4 oz. cream cheese, room temperature
- 1 cup + 2 tbsp all-purpose flour
- 1 Tbsp granulated sugar
Filling
- 1/2 15oz. can pumpkin purée
- 3/4 cup evaporated milk
- 1 large egg
- 1/4 cup granulated sugar
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350ºF. Make the pie crust by beating butter and cream cheese until fluffy. Add sugar and flour gradually until a soft dough forms. Divide into 12 balls and press into muffin tin wells.
- Make the filling: Whisk together pumpkin purée, evaporated milk, egg, sugars, spices, and salt. Divide mixture into pie shells.
- Bake: Bake pies for 35 minutes until crust is golden and filling is slightly cracked. Cool in tin for 10 minutes, then transfer to wire rack to cool completely.
- Serve: Enjoy the pies at room temperature or refrigerate for longer storage.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 11g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
