Description
Mini Pumpkin Pies with Whipped Cream are a delightful and festive dessert perfect for fall celebrations.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Mini pie crusts (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
- Add eggs to the mixture and whisk until smooth.
- Pour the pumpkin filling into the mini pie crusts.
- Bake for 25-30 minutes or until the filling is set.
- While the pies are baking, whip the heavy cream with vanilla extract until soft peaks form.
- Once the pies are cool, top each with a dollop of whipped cream.
- Serve and enjoy!
Notes
- For a richer flavor, use fresh pumpkin puree instead of canned.
- These pies can be made a day in advance and stored in the refrigerator.
- Feel free to add a pinch of cloves for extra spice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Mini Pumpkin Pies, Pumpkin Dessert, Whipped Cream, Fall Treats