Easy Mini Pumpkin Pies

Easy Mini Pumpkin Pies

INGREDIENTS – Unbaked pie crust – Pumpkin purée –  Heavy cream – Light brown sugar – Large egg – Pure vanilla extract – Pumpkin pie spice – Ground cinnamon – Salt

1. Whisk pumpkin purée, heavy cream, brown sugar, egg, vanilla, pumpkin pie spice, cinnamon and salt.

2. Roll out the pie dough. Then use a 2 ½-inch round cookie cutter to cut the dough.

3. Gently press each circular shaped dough into a mini muffin tin.

4. Transfer the pumpkin filling into the prepared muffin tin with pie crusts and fill each cup to the top.

Bake at 375° F for 20 minutes or until the filling is set.

Remove each pie from the tin and leave to cool for 5 minutes. Then garnish with a dollop of whipped cream and sprinkle cinnamon on top.

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