Description
Adorable individual mini pumpkin pies baked in a muffin tin with flaky pie crust and a spiced pumpkin custard filling.
Ingredients
2 unbaked discs of Pie Crust (what I used) or All Butter Pie Crust*
1 and 1/4 cups (285g) pumpkin puree*
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (120ml) heavy cream
1/4 cup (60ml) whole milk
1 large egg
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice*
small pinch black pepper (optional—see note)
Instructions
1. Preheat oven to 375°F (190°C). Roll 2 discs pie crust and cut into 3.5-inch circles.
2. Press dough circles into a greased 12-cup muffin tin, fluting the top crust edges.
3. Whisk 1 1/4 cups pumpkin puree, 3/4 cup packed brown sugar, 1/2 cup heavy cream, and 1/4 cup whole milk in a bowl.
4. Whisk in 1 egg, 1/4 tsp salt, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and a small pinch of black pepper until smooth.
5. Pour custard filling into crusts and bake at 375°F for 25 to 28 minutes until set.
6. Cool in pan for 15 minutes, transfer to a wire rack, and chill before serving.
Notes
Keep pie crust cold for a flaky texture. Cool pies 15 minutes in the tin before removing.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 16g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 9g
- Protein: 3g