Mini Pumpkin Pies

Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Ingredients
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs
  • ¾ cup brown sugar
  • ¾ cup heavy cream
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon vanilla extract
  • Pinch of salt
Instructions
  1. 1
    Prepare the pie dough
  2. 2

    Roll out the pie crusts on a lightly floured surface. Using a 2.5-inch cookie cutter or small measuring cup, cut dough rounds.

  3. 3
    Fit dough into the pan
  4. 4
    Lightly grease a mini muffin pan. Gently press each dough round into the bottom and up the sides of each cavity.
  5. 5
    Make the pumpkin filling
  6. 6
    In a large bowl, whisk together pumpkin purée, eggs, brown sugar, cream, cinnamon, nutmeg, ginger, vanilla, and salt until smooth.
  7. 7
    Fill the crusts
  8. 8
    Spoon the pumpkin filling evenly into each mini crust, filling just below the edge.
  9. 9
    Bake
  10. 10
    Bake at 350°F (175°C) for 18–22 minutes, or until the crust edges are lightly golden and the centers are set.
  11. 11
    Cool and serve
  12. 12
    Let the mini pumpkin pies cool completely before removing from the pan. Top with whipped cream just before serving, if desired.
Read it online: https://www.showergourmet.com/recipe/mini-pumpkin-pies/