Thanksgiving Mini Pumpkin Pie (Printable Version)

Flaky mini pies filled with spiced pumpkin mixture and topped with whipped cream.

# What You'll Need:

→ Filling

01 - 1 cup pumpkin puree
02 - 1/2 cup brown sugar
03 - 1/4 cup granulated sugar
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cloves
07 - 2 large eggs
08 - 1/2 cup heavy cream

→ Crust

09 - 1 package mini pie crusts

→ Topping

10 - Whipped cream for topping

# Step-by-Step Guide:

01 - Set oven temperature to 350°F (175°C).
02 - In a mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, and cloves until uniformly blended.
03 - Add eggs and heavy cream to the pumpkin mixture, stirring until smooth consistency is achieved.
04 - Arrange mini pie crusts on a baking sheet, ensuring they are evenly spaced.
05 - Spoon the pumpkin filling evenly into each mini crust, filling about three-quarters full.
06 - Place the filled crusts in the oven and bake for 25 to 30 minutes or until the filling is set and edges are golden.
07 - Allow the mini pies to cool to room temperature, then top with whipped cream before serving.

# Additional Notes:

01 - Ensure the filling is smooth to prevent curdling during baking.

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