Ingredients
– 2 unbaked pie crust discs
– 1 and 1/4 cups pumpkin puree
– 3/4 cup packed light or dark brown sugar
– 1/2 cup heavy cream
– 1/4 cup whole milk
– 1 large egg
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1 teaspoon pumpkin pie spice
– an optional small pinch of black pepper
– 1/2 cup heavy cream for cream base
– Coconut cream for cream base for vegan diets
– 3/4 cup brown sugar for sweetener
– Stevia for sweetener for low-calorie options
– 2 unbaked pie crust discs for crust
– Gluten-free crusts for crust for gluten-free diets
Instructions
1-Gather and chill your dough first for the best texture.
2-Mix the filling ingredients thoroughly to avoid lumps.
3-Press dough into pans carefully to form neat cups.
4-Bake and cool as directed for perfect results.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥧 Use a mix of butter and shortening in the crust for extra flakiness.
❄️ Chill the filling up to 2 days in advance for enhanced flavor.
⏳ Work quickly with dough to maintain its texture and prevent warming.
🔥 For a crispier crust, pre-bake shells briefly before filling.
- Prep Time: 20 minutes plus 2 hours chilling
- Baking Time: 25 minutes
- Category: Dessert, Fall Treats
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie