Mini Pumpkin Pies: 24 Irresistible Bite-Sized Treats

Mini Pumpkin Pies are adorable, bite-sized desserts filled with spiced pumpkin custard and topped with whipped cream or cinnamon.

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Preheat your oven to 350°F (175°C). Grease a mini muffin tin lightly or line it with paper liners for easy removal.
Roll out the pie dough on a lightly floured surface. Using a round cutter, cut out circles slightly larger than the muffin tin cups. Gently press the dough into each muffin cup to form the crusts.
In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract. Whisk until smooth and fully combined.
Spoon the pumpkin filling into each crust, filling each one about 3/4 of the way full. Be sure not to overfill to avoid spillage.
Bake for 20-25 minutes, or until the filling is set and a toothpick inserted comes out clean. The filling should be firm to the touch but still slightly soft in the center.
Allow the pies to cool for a few minutes in the muffin tin before transferring them to a cooling rack. Serve warm or at room temperature, topped with whipped cream and a dusting of cinnamon.