Mini Pumpkin Pie Recipe
Mini pumpkin pies made in a muffin tin with pumpkin puree, pumpkin pie seasoning, and vanilla extract for a super smooth filling. Use a premade pie crust to make it extra easy.
Servings: 12 servings
Equipment
- Hand Mixer (optional)
Ingredients
- 1 ¼ cup pumpkin puree
- ½ cup coconut cream
- ½ cup cane sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- 2 teaspoons pumpkin spice blend
- ¼ teaspoon salt
- ½ pound pie dough or two 9" pre made pie crust
- Whipped cream for serving
Instructions
- Preheat the oven to 375°F.
- Place the pumpkin puree, coconut cream, sugar, cornstarch, vanilla extract, pumpkin pie spice blend, and salt in a large bowl. Whisk to combine.
- Use a 4" round cookie cutter to cut out 12 round pieces of pie crust. You will need to re-roll the scraps.
- Place the cut-out dough inside the muffin tins, pressing down tightly with your fingers to form the dough into cups.
- Divide the pumpkin filling mixture into the muffin cups. Bake until the pumpkin filling sets and the crust is golden brown, about 25 minutes.
- Remove from the oven and allow to cool for at least 10 minutes before transferring to a wire rack to cool completely. Serve with whipped cream, if desired.
Notes
Storage: Store in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 167kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 128mg | Potassium: 106mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3973IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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