Mini Pumpkin Pies
- 50 min
- Serves 12
- 9 ingredients
15 minutes to prep, 35 to cook. These bite‑size pumpkin pies feature a silky pumpkin custard spiced with allspice, cinnamon, and nutmeg, accented by diced candied ginger, all nestled in buttery mini graham‑cracker crusts. Perfect for holiday gatherings or a quick autumn treat.
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Method
Preheat the oven to 350°F.
In a blender or large bowl, combine the pumpkin, sweetened condensed milk, eggs, salt, diced candied ginger, allspice, ground cinnamon, and ground nutmeg; blend or whisk until the mixture is smooth and fully incorporated.
Spoon the pumpkin custard filling into each unbaked mini graham cracker crust, filling them just below the rim.
Bake the mini pies for 35 minutes, or until the centers are set and a knife inserted near the center comes out clean; if needed, bake an additional 3–5 minutes.
Remove from the oven and let the pies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
Top each mini pumpkin pie with a dollop of whipped cream, if desired, and serve.
Tips while you cook
- Blend until smooth
- Combine pumpkin, condensed milk, eggs, salt, ginger, and spices and blend or whisk until the mixture is smooth before filling the crusts.
- Fill just below the rim
- Spoon the custard into each unbaked crust, stopping just below the rim to prevent overflow during baking.
- Cool in two stages
- Let the pies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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