Servings: 12 pies
Calories: 150kcal
Equipment
- mini muffin tin
- Mixing bowl
- Rolling Pin
Ingredients
Crust
- 1 package Refrigerated pie dough
Filling
- 1 cup Pure pumpkin puree
- 1/2 cup Heavy cream
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 2 Large eggs
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground ginger
- 1/4 tsp Salt
- 1 tsp Vanilla extract
Optional Toppings
- 1 cup Whipped cream for serving
- 1 tsp Ground cinnamon for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease the mini muffin tin or line with paper liners.
- Roll out the pie dough on a lightly floured surface. Cut out circles slightly larger than the muffin tin cups and press each circle into the muffin cups.
- Whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth and creamy.
- Spoon the filling into each crust, filling them about 3/4 of the way full.
- Bake for 20-25 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Cool the pies in the muffin tin for a few minutes before transferring them to a cooling rack. Serve topped with whipped cream and a sprinkle of cinnamon.
Notes
Optional: Drizzle with caramel sauce for an additional layer of flavor.
Nutrition
Serving: 1pie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 90mg | Potassium: 120mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2000IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.5mg
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