Ingredients
Scale
- 1 package of premade pie crusts or homemade dough
- 1 cup pumpkin puree
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 egg, beaten (for egg wash)
- Optional: chocolate chips, candies, or fondant for decorations
Instructions
- Begin by rolling out your pie crusts and cutting out small circles that fit into your mini muffin tins. Use a cookie cutter or a glass for perfect rounds.
- Gently press the crust circles into the tins, trimming any excess from the edges. Poke a few holes with a fork to prevent bubbles while baking.
- Mix the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt in a bowl until smooth and well combined. This creates a flavor-packed filling for your mini pies.
- Spoon the pumpkin filling into each crust-lined cavity, filling about ¾ full. Avoid overfilling to prevent spillage during baking.
- Preheat your oven to 375°F (190°C). Brush the edges of the crusts with beaten egg for a golden finish. Bake for 20-25 minutes until the crusts are lightly browned and the filling is set.
- Once cooled, decorate the mini pies with candies, chocolate spiders, or fondant ghosts. Create spooky faces with black icing or edible markers for added fun.
Notes
- Ensure not to overfill the mini pies to prevent spilling during baking.
- You can prepare the crusts and filling ahead of time and assemble just before baking.
- Use food-safe markers or edible decorations for creative spooky designs.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg