Description
Delightful mini pumpkin pies bursting with warm spices and creamy pumpkin flavor, perfect for fall gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold
- 2-4 tablespoons cold water
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Prepare the crust by mixing flour, sugar, and cold butter until crumbly.
- Add cold water to form a dough, then chill.
- Roll out the dough and cut small circles to line a greased muffin tin.
- Whisk together pumpkin puree, eggs, sugar, and spices until smooth.
- Pour the filling into the prepared crusts.
- Bake until the filling is set with a slight wobble, about 25 minutes.
- Let cool before serving.
Notes
Best served with whipped cream and a sprinkle of cinnamon. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American