budgetbytes5.0
Mini Pumpkin Pies
Make your Thanksgiving dollar go further by using simple pantry staples to make these adorable and affordable Mini Pumpkin Pies!
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●whisk
- ●knife
📝 Preparation Steps
1
Preheat the oven to 350ºF. Make the pie crust first. Add the butter and cream cheese to a bowl and use a mixer to beat them together until light and fluffy.
2
Beat 1 Tbsp sugar into the butter and cream cheese, then begin to beat in the flour, about ¼ cup at a time, until all of it has been incorporated. The result will be a very soft dough.
3
Divide the dough into four equal pieces, then divide each piece into three so you have 12 equal-sized pieces total. Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
4
Next, make the pie filling. In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
brown sugar ($0.08)2 Tbsp
5
Divide the filling between the twelve pie shells (about 3 Tbsp each).
6
Bake the pies for ⏱️ 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
7
Remove the muffin tin from the oven and allow the pies to cool in the tin for about ⏱️ 10 minutes. After about ⏱️ 10 minutes they should be solid enough to safely remove. Slide a knife around the outer edge of each one until they pop out. Finish cooling the pies on a wire rack.
8
Serve the pies at room temperature, or transfer them to the refrigerator once cooled for longer storage (up to four days).
Nutrition Facts
calories
202 kcal
fat Content
13 g
serving Size
1 mini pie
fiber Content
1 g
sodium Content
170 mg
protein Content
4 g
carbohydrate Content
19 g
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