Mini Pumpkin Pies with Spiced Whipped Cream

By La Cuisine Helene P – Ottawa, ON
Mini Pumpkin Pies with Spiced Whipped Cream
  • Prep Time: 15
  • Total Time: 45
  • Servings: 12

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About this Recipe

Delicious bite-size Pumpkin Pies with Spiced Whipped Cream. Make them for Thanksgiving or any Holiday. They will be a hit on your dessert table.


12 Tenderflake Tart Shells
2 cups pure pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 1/4 cup milk
2 tbsp butter, melted
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp salt
1 cup 35% whipped cream
1 tsp pure vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg


1- Preheat oven to 350F.
2- Place 12 tart shells on a cookie sheet.
3- In a large bowl mix all ingredients of the filling.
4- Divide into the 12 tart shells.
5- Place in the oven, on the lowest rack, and bake for 30 minutes.
6- Remove from the oven, let rest at room temperature for one hour before topping with the whipped cream.
7- WHIPPED CREAM: Place all ingredients in a stand mixer, mix on high until firm peaks. Top each tart with whipped cream. Place in the refrigerator until ready serve.

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