Ingredients
Scale
- 1 sheet of pre-made pie crust or homemade pie dough
- 1 cup of pumpkin puree
- ¾ cup of brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 large egg
- ½ cup of evaporated milk
- Mini muffin tins or tartlet pans
- Black food coloring or edible markers (for spooky decorations)
- Optional: Whipped cream, candy eyes, sprinkles for decorations
Instructions
- Start by rolling out your pie crust on a lightly floured surface. Use a cookie cutter or a glass to cut small circles that fit into your mini muffin tins. Press the dough into each cup to form the mini crusts.
- In a mixing bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. In a separate small bowl, beat the egg and add the evaporated milk. Mix everything together until smooth and well combined.
- Spoon the pumpkin filling into each prepared mini crust, avoiding overfilling. Smooth the tops with a spoon or spatula for neatness.
- Preheat your oven to 375°F (190°C). Bake the mini pies for about 20-25 minutes until the filling is set and the crust is golden brown. Let them cool in the pans for 10 minutes before transferring to a wire rack.
- Once cooled, decorate your mini Halloween pies with edible markers to create spooky faces or add candy eyes and sprinkles. Use additional decorations for a festive Halloween look.
Notes
- Make sure not to overfill the mini crusts to prevent spilling during baking.
- Decorate the pies once cooled for best results and avoid smudging the decorations.
- You can prepare the pies a day in advance and decorate just before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
