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As the crisp autumn air sets in and the leaves begin to turn, the seasonal charm of pumpkin pie re-emerges, warming kitchens and hearts alike. This beloved dessert, traditionally served during Thanksgiving and holiday gatherings, is a staple that evokes nostalgia and celebration. However, in recent years, the culinary world has embraced a delightful twist on this classic: mini pumpkin pies. These bite-sized treats not only cater to modern tastes but also offer a fun and shareable way to enjoy the rich flavors of pumpkin pie without the commitment of a full-sized dessert.

Mini Pumpkin Pies

Indulge in the delightful flavors of fall with Mini Pumpkin Pies Delight! These charming, bite-sized treats capture the essence of classic pumpkin pie, offering a perfect portion for gatherings or cozy nights at home. Easy to make with just a few ingredients, they feature a rich pumpkin filling spiced with cinnamon, nutmeg, and more, all nestled in a flaky crust. Enjoy the nostalgia and convenience of sharing these sweet delights without the commitment of a full pie.
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Ingredients
  

1 can (15 oz) pure pumpkin puree

3/4 cup heavy cream

1/2 cup brown sugar, packed

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 (2 crusts)

Whipped cream for topping (optional)

Small pinch of ground cloves (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Pie Crusts: Unroll the refrigerated pie crusts on a lightly floured surface. Using a round cookie cutter or a glass, cut out circles that are about 4 inches in diameter. Press each circle into the cups of a muffin tin. Trim and flute the edges if desired.

      Make the Filling: In a large bowl, combine the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.

        Fill the Crusts: Pour the pumpkin filling into each mini crust, filling each about 3/4 full to allow for expansion during baking.

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

            Cool: Once done, remove from the oven and allow the mini pies to cool in the tin for about 10 minutes. Carefully transfer to a wire rack to cool completely.

              Serve: Serve your mini pumpkin pies warm or chilled, topped with dollops of whipped cream, and a sprinkle of ground cloves if desired for extra flavor.

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