Mini Pumpkin Pie

November 13, 2014

Take your favorite pumpkin pie and convert to mini form! These bite-sized wonders are a huge hit, and they come together really fast!

1 double-pastry pie crust (butter version, shortening version, or pre-made from store)
1 cup pumpkin puree (fresh or canned)
¼ cup brown sugar, packed
3 tablespoons granulated sugar
1 egg + ½ yolk
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Dash of nutmeg
Dash of cloves
Dash of cardamom (optional)
¼ teaspoon lemon zest (optional)
¾ cup heavy cream + additional, whipped to garnish

For the shells: Make the dough as directed in recipe. Get a 12-tin muffin tin. Spray lightly with cooking spray. Roll out dough and take a round cookie cutter/biscuit cutter/glass that is 1-2 inches wider...
See the full directions on my site

Nutritions

Calories
90

Sodium
71mg
2% DV

Fat
6g
9% DV

Protein
0.9000000000000001g
1% DV

Carbs
8g
2% DV

Fiber
0.4g
1% DV

Snack Baked