- Ingredients<\/a><\/li>
- Why I Love These Ingredients<\/a><\/li>
- Benefits of Ingredients<\/a><\/li>
- How I Make Them<\/a><\/li>
- Serving Ideas<\/a><\/li>
- Leftovers<\/a><\/li>
- Tips from Me<\/a><\/li><\/ul>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\n\n
Ingredients<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\n1 can pumpkin puree, 15 oz<\/p>\n\n\n\n
\u00bd cup brown sugar<\/p>\n\n\n\n
1 package refrigerated pie crusts, usually comes with 2<\/p>\n\n\n\n
Why I Love These Ingredients<\/strong><\/h2>\n\n\n\n
Pumpkin puree is the star, all smooth and earthy, and it just screams fall. <\/p>\n\n\n\n
I always grab 100% pure pumpkin, not the spiced pie filling, because I like controlling the flavors myself. <\/p>\n\n\n\n
Brown sugar adds that warm, caramely sweetness and a hint of molasses that makes the filling irresistible. <\/p>\n\n\n\n
And the pie crusts? Life saver. Flaky, buttery, and ready to roll. Honestly, sometimes I just hug the package.<\/p>\n\n\n\n
Benefits of Ingredients<\/strong><\/h2>\n\n\n\n
Pumpkin is packed with vitamin A which is good for your eyes and immune system, plus fiber and antioxidants. <\/p>\n\n\n\n
Brown sugar has a little mineral content from the molasses and makes the bites feel indulgent but not too heavy. <\/p>\n\n\n\n
The pie crust gives quick energy and saves me tons of stress, which honestly counts as mental health points during the holidays.<\/p>\n\n\n\n
How I Make Them<\/strong><\/h2>\n\n\n\n
I start by preheating my oven to 375\u00b0F so it\u2019s hot and ready. <\/p>\n\n\n\n
Then I grease my mini muffin tin lightly because nobody wants to wrestle these little guys out later. <\/p>\n\n\n\n
I let the pie crust sit out for about 5 minutes to soften a bit. <\/p>\n\n\n\n
On a lightly floured surface, I unroll one crust and smooth it with my rolling pin, just a little thinner than it comes. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nI use a 2.5-inch cookie cutter, or a small glass works too, and cut 12 circles from each crust for a total of 24. If I have scraps left, I re-roll to get a few extra.<\/p>\n\n\n\n
Each circle gets pressed into the mini muffin tin, like little pie cups. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nI make sure the dough comes up the sides so they can hold the filling. They already look cute and it\u2019s hard not to eat one at this stage.<\/p>\n\n\n\n
In a bowl, I mix the pumpkin puree with the brown sugar and whisk until smooth. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nThe brown sugar dissolves and the filling smells like fall heaven. Sometimes I throw in a pinch of cinnamon or pumpkin pie spice if I\u2019m feeling fancy, but you don\u2019t have to.<\/p>\n\n\n\n
I spoon about a tablespoon of the pumpkin mixture into each crust cup, filling it almost to the top. A small cookie scoop makes this step easy and neat. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nThen I bake them for 18 to 20 minutes until the crust is golden and the filling is set but still a little soft in the center.<\/p>\n\n\n\n
After baking, I let them cool in the tin for 5 minutes before transferring to a cooling rack. This keeps them from getting soggy. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nHonestly, waiting even 5 minutes feels impossible because the smell is unreal.<\/p>\n\n\n\n
Serving Ideas<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nI love putting these on a platter with a dusting of powdered sugar. They\u2019re perfect for dessert or a sweet appetizer at Thanksgiving. <\/p>\n\n\n\n
Sometimes I dollop whipped cream on top because why not. <\/p>\n\n\n\n
For a cute touch, I like putting them on a tiered stand with fall napkins, it makes the table pop instantly.<\/p>\n\n\n\n
Leftovers<\/strong><\/h2>\n\n\n\n
If I\u2019m lucky enough to have leftovers, I store them in an airtight container in the fridge for up to 3 days. <\/p>\n\n\n\n
They\u2019re tasty cold but sometimes I microwave one for 10 seconds to warm it up. <\/p>\n\n\n\n
You can also freeze them in a single layer for up to a month and then thaw in the fridge overnight. <\/p>\n\n\n\n
I reheat at 300\u00b0F for 5 minutes to get the crust crisp again.<\/p>\n\n\n\n
Tips from Me<\/strong><\/h2>\n\n\n\n
I often prep the pie crust cups a day ahead to save time. <\/p>\n\n\n\n
I always whisk the pumpkin and brown sugar really well for smooth filling. <\/p>\n\n\n\n
If the crust edges brown too fast, I cover them with small foil strips halfway through baking. <\/p>\n\n\n\n
For fun variations, I sometimes add a teaspoon of vanilla or a pinch of nutmeg. <\/p>\n\n\n\n
And if you don\u2019t have a mini muffin tin, I\u2019ve made these as bigger tarts in a regular muffin tin, just bake for 22 to 25 minutes.<\/p>\n\n\n\n
- Why I Love These Ingredients<\/a><\/li>