Description
Delicious and easy-to-make pumpkin pie cups that capture the essence of autumn in every bite.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 package mini phyllo pastry cups
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
- Add eggs and heavy cream to the mixture and whisk until smooth.
- Place the mini phyllo pastry cups on a baking sheet.
- Fill each pastry cup with the pumpkin mixture.
- Bake for 20-25 minutes or until the filling is set.
- Let cool before serving.
Notes
- Serve with whipped cream on top for extra indulgence.
- Can be made a day in advance and stored in the refrigerator.
- Adjust spices according to personal preference.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Pumpkin Pie Cups, Autumn Dessert, Irresistible Pumpkin Dessert