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As the leaves turn vibrant shades of orange and gold, and the crisp autumn air begins to settle in, kitchens across the country start to fill with the warm, inviting scents of fall. One of the quintessential desserts that embodies the spirit of the season is the pumpkin pie. This beloved classic has been a staple on holiday tables for generations, often associated with Thanksgiving and harvest celebrations. However, this year, we're taking a spin on the traditional recipe by introducing a delightful bite-sized version: Mini Pumpkin Pies. Perfect for gatherings and just the right size for a sweet treat, these little harvest delights are sure to impress your guests and satisfy your pumpkin cravings.

Mini Pumpkin Pies

Embrace the flavors of fall with these adorable Mini Pumpkin Pies! Perfect for holiday gatherings or a cozy treat at home, these bite-sized delights encapsulate the essence of pumpkin spice and creamy custard. Easy to make and even easier to share, each mini pie is a nostalgic nod to the classic pumpkin pie, featuring the warm spices and rich textures we love. Elevate your autumn festivities with these charming desserts that are sure to impress everyone!
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

1/2 cup heavy cream

1/2 cup granulated sugar

1/4 cup brown sugar, packed

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 of pre-made mini pie crusts (or homemade)

Whipped cream, for serving (optional)

Ground cinnamon, for garnish (optional)

Instructions
 

Prep the Oven: Preheat your oven to 425°F (220°C). Line a muffin tin with the mini pie crusts, pressing them into the bottoms and sides. Prick each crust with a fork to prevent bubbling.

    Mix the Filling: In a large mixing bowl, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk the mixture until smooth and well combined, ensuring there are no lumps.

      Fill the Crusts: Pour the pumpkin filling into each mini crust, filling them about 3/4 of the way full. Be careful not to overfill, as the filling may expand while baking.

        Bake: Place the muffin tin in the preheated oven and bake for 15 minutes. Afterward, reduce the temperature to 350°F (175°C) and continue to bake for an additional 10-15 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

          Cool Down: Once baked, remove the mini pies from the oven and allow them to cool in the muffin tin for about 10 minutes. Then, transfer the pies to a wire rack to cool completely.

            Serve: Once cooled, you can top each mini pie with a dollop of whipped cream and a sprinkle of ground cinnamon for an added festive touch. Enjoy your deliciously sweet mini pumpkin pies!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 12 mini pies