Pumpkin pie is an essential dish for the holiday season, and when it comes to making homemade pumpkin pie, it doesn't get any easier than this! These are the Best Ever Mini Pumpkin Pies that are perfect for serving a crowd. They're single-serving, hassle-free, and they come together in less time than it takes to make a full pie. Can you believe it?! Make these mini pies to impress your friends and family, and deliver the most quintessential holiday dessert!
Ingredients
- 1 Can Pumpkin Puree
- 1 Cup Plant-Based Sweetened Condensed Milk
- 1 Egg
- 1 Teaspoon Pumpkin Pie Spice if you don't have pumpkin pie spice, you can easily make your own.
- 1 Pinch Sea Salt
- 2 Packages Refrigerated Pie Crust or make your own!
Instructions
- Start by preheating your oven to 350 F.
- Next, grease a muffin tin well with butter or oil and set aside.
- Then, prepare your pie crusts. Gently roll your crusts out on a flat surface and use a 4-inch cookie cutter to cut out 12 circles in the dough.
- Place your mini pie crust circles into the crevices of the muffin tin, gently folding them to fit the shape of the tin.
- Next, prepare the pumpkin pie filling by adding the pumpkin puree, plant-based condensed milk, egg, pumpkin pie spice, and sea salt to a bowl. Whisk until the ingredients are fully combined.
- Finally, fill each pie crust with an equal amount of the filling. You should have enough for all 12 pies!
- Bake your pies for 30-32 minutes, until the filling has fully set and the crust is golden.
- Once done, let cool completely, serve with whipped cream, and enjoy!
Calories: 435kcal | Carbohydrates: 53g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 343mg | Potassium: 245mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5601IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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