Mini Pumpkin Pies Sweet Filling
Delicious mini pumpkin pies filled with a sweet pumpkin filling, perfect for holiday gatherings or any autumn celebration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box refrigerated pie crust
- 425 g pure pumpkin purée
- 397 g sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin spice
- 0.5 teaspoon salt
- 120 ml whipped topping (Cool Whip)
Instructions
- Preheat oven to 200°C. Lightly coat 12 muffin tins with cooking spray.
- Unroll refrigerated pie crust. Using a large round cutter or wide-mouth jar, cut out circles of dough, arranging cuts closely to minimize waste.
- Press the dough circles evenly into the prepared muffin cups, ensuring the base and sides are well covered.
- In a mixing bowl, combine pumpkin purée, sweetened condensed milk, eggs, pumpkin spice, and salt. Whisk until smooth and homogenous.
- Spoon the pumpkin mixture into each crust-lined muffin cup, filling nearly to the rim.
- Bake in preheated oven at 200°C for 10 minutes.
- Reduce oven temperature to 160°C and bake for an additional 10 minutes.
- Insert a toothpick into the centre of the filling. If it emerges clean, remove from oven. If not, bake 2-3 more minutes and retest.
- Allow mini pies to cool completely in the tins. Once cool, pipe a swirl of whipped topping onto each pie before serving.
Notes
- Make sure to use pure pumpkin purée, not pumpkin pie filling, for the best results.
- These mini pies can be made ahead of time and stored in the refrigerator.
- Experiment with different toppings, such as crushed cookies or spices.
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg