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As the leaves start to turn and the air becomes crisp, the warmth of autumn invites us to indulge in one of the season's most beloved desserts: pumpkin pie. This classic treat has long held a special place in the hearts of many, particularly during Thanksgiving celebrations, where it graces tables as a symbol of harvest and gratitude. However, there’s something uniquely charming about mini pumpkin pies that elevates this traditional dessert to new heights. These little delights not only offer all the comforting flavors of the classic version but also come in a perfectly portioned size, making them an irresistible option for gatherings, holiday parties, or simply a cozy night in.

Mini Pumpkin Pies

Celebrate autumn with these delightful mini pumpkin pies! Perfectly portioned for gatherings or cozy nights, they combine the classic flavors of pumpkin pie in a fun, bite-sized treat. This easy recipe uses simple ingredients like pumpkin puree, spices, and a flaky crust, making it approachable for bakers of all skill levels. Enjoy the warm, comforting aroma of these little desserts while reaping the health benefits of pumpkin. Perfect for any fall occasion!
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Ingredients
  

1 can (15 oz) pure pumpkin puree

3/4 cup heavy cream

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 package (1 lb) refrigerated pie crusts (contains 2 crusts)

Whipped cream for topping (optional)

A small pinch of ground cloves (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for baking the pies.

    Prepare the Pie Crusts: Take the refrigerated pie crusts and unroll them on a lightly floured surface to prevent sticking. Using a round cookie cutter or a glass with a diameter of about 4 inches, cut out circles from the crust. Gently press each dough circle into the cups of a muffin tin. For a decorative touch, trim and flute the edges if you like.

      Make the Filling: In a spacious mixing bowl, combine the pumpkin puree and heavy cream. Add the packed brown sugar, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ground ginger, and salt. Using a whisk or electric mixer, blend the mixture until it is smooth and well combined, ensuring all ingredients are fully incorporated.

        Fill the Crusts: Carefully pour the prepared pumpkin filling into each mini crust, filling them about 3/4 full to allow room for the filling to expand while baking.

          Bake the Pies: Place the filled muffin tin in the preheated oven. Bake at 425°F (220°C) for 15 minutes. After this initial baking time, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10-15 minutes, or until the filling is set. You can test for doneness by inserting a toothpick into the center; it should come out clean.

            Cool: Once baked, carefully remove the muffin tin from the oven. Allow the mini pumpkin pies to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

              Serve: Your mini pumpkin pies can be enjoyed warm or chilled. For an extra touch of indulgence, top each pie with a dollop of whipped cream and a small pinch of ground cloves for added warmth and flavor.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 mini pies

                  - Presentation Tips: Garnish the serving platter with a sprinkle of cinnamon and a few fresh mint leaves for a festive autumn look.