Every fall I love to indulge in anything and everything with pumpkin, and pumpkin pie is no exception. These mini pumpkin pies are perfect for Thanksgiving and all those moments when you just need to get your pumpkin fix. Plus, their size makes them perfect for portion control (although I actually ate 4 of these #noragrets). And yes, you can eat the actual pumpkin!
Pumpkin Pies Inside Mini Pumpkins
- Prep Time:20 mins
- Cook Time:45 mins
- Total Time:1 hr 5 mins
- 4 mini pumpkins
- 1 can 15 oz. unsweetened pumpkin purée
- 1 cup half & half
- 3/4 cup dark brown sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- Whipped cream or ice cream for topping
Preheat oven to 375°F.
Cut about 1/3 off the tops of pumpkins and remove flesh and seeds.
In a large bowl, whisk together pumpkin purée, half & half, dark brown sugar, eggs, spices, and salt until smooth.
Pour filling into each pumpkin, leaving about 1/4 inch of space from the top.
Place pumpkins on baking sheet and bake for 45 minutes.
Remove pumpkins from oven and let sit until completely cooled.
Serve room temperature with whipped cream or ice cream.