Easy Mini Pumpkin Pie Recipe

An easy Mini Pumpkin Pie recipe which is perfect for the holidays or anytime you want some (pumpkin) spice in your life. 

With the holiday season around the corner, I wanted to share a few of my favorite recipes. 

Pumpkin pie is a holiday tradition in our home, but I don’t wait to serve it just for Thanksgiving or Christmas.

No, I make it all year round.

I love it that much!

My favorite thing to do is to make mini pies, as the kids love them, and it’s an easy dessert for them to help make!

This recipe is very simple, and is very delicious. 

 

Easy Mini Pumpkin Pie Recipe

Easy Mini Pumpkin Pie Recipe

What you will need:

  • 2 can Pumpkin puree (not the pie filling)
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 each ground ginger & nutmeg
  • 1/2 tsp salt
  • 1 1/3 cups of half & half
  • 24 – 36 mini tart shells

How to make the Mini Pumpkin Pies:

Preheat oven to 425 degrees

In a large bowl mix together pumpkin puree, salt, spices and sugar.

Whisk in eggs and cream, and mix until combined.

Place tart shells on a large cookie/baking sheet and add approx. 2 Tbsp of the pie filling in each.

Bake in the center rack for 15 minutes.

Reduce heat to 350 degrees and continue baking for an additional 45 minutes

Let cool on wire wrack and serve with whipped cream

Store in an air tight container in the fridge for up to 5 days.

Easy Mini Pumpkin Pie Recipe

Mini Pumpkin Pies
Yields 24
Mini pumpkin pies that makes a great dessert for any occasion.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2 eggs
  2. 2 cups pumpkin puree
  3. 3/4 cup packed brown sugar
  4. 1 1/2 tsp cinnamon
  5. 1/2 each ground ginger & nutmeg
  6. 1/2 tsp salt
  7. 1 1/3 cups of half & half
  8. 24 - 32 mini tart shells; frozen
Instructions
  1. Preheat oven to 425 degrees
  2. In a large bowl mix together pumpkin puree, salt, spices and sugar.
  3. Whisk in eggs and cream, and mix until combined.
  4. Place tart shells on a large cookie/baking sheet and add approx. 2 Tbsp of the pie filling in each.
  5. Bake in the center rack for 15 minutes.
  6. Reduce heat to 350 degrees and continue baking for an additional 45 minutes
  7. Let cool on wire wrack and serve with whipped cream
  8. Store in an air tight container in the fridge for up to 5 days.
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Easy Mini Pumpkin Pie Recipe

People that liked this recipe also enjoyed Chocolate Chip Zucchini MuffinsMolasses and Ginger CookiesVery Berry Strawberry Scones and Cherry Cheese Danish Recipe.

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6 Comments

  1. Culinary Flavors
  2. Natasha
  3. Marie
  4. danielle
  5. Valerie
  6. gigi

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