Description
Bite-sized pumpkin pies infused with pure maple syrup and warm autumn spices in a flaky crust.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 12 mini pie crust shells
Instructions
- Preheat oven to 350°F (175°C).
- Press pie dough into mini tart pans and chill for 15 minutes.
- Whisk pumpkin puree and maple syrup together until smooth.
- Add eggs one by one, whisking until fully incorporated.
- Stir in heavy cream, cinnamon, ginger, and nutmeg.
- Pour filling into chilled pie shells.
- Bake for 18-22 minutes until edges are set but center jiggles slightly.
- Cool for 10 minutes before serving.