Mini Pumpkin Pies
Mini Pumpkin Pies put a fun twist on a Thanksgiving classic dessert that will leave an impression with your guests!
These tiny treats are perfect for satisfying your sweet tooth without overindulging.
And this pumpkin recipe is so easy – just taking 15 minutes to prep that’s is really easy to serve for Thanksgiving.
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Made with a buttery graham cracker crust and a creamy pumpkin filling, they’re a flavorful and seasonal dessert that everyone is sure to love.
Plus, their small size makes them easy to share and enjoy
Mini Pumpkin Pies
Prep time: 15 minutes
Baking time: 20-22 minutes
Yields: 21 servings
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Ingredients:
- 15-oz. package ready-to-bake pie crusts
- 15-oz. can pumpkin puree (not pumpkin pie filling)
- 12-oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Toppings: Whipped cream and ground cinnamon, if desired.
Mini Pumpkin Pies Directions:
Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
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Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
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Mini Pumpkin Pies
Mini Pumpkin Pies put a fun twist on a Thanksgiving classic dessert that will leave an impression with your guests!
Ingredients
- 15-oz. package ready-to-bake pie crusts
- 15-oz. can pumpkin puree (not pumpkin pie filling)
- 12-oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
Notes
For toppings: Use whipped cream and ground cinnamon, if desired.
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Nutrition Information:
Yield: 21 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 123mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 3g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
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