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. We just love mini Pie Recipes!
And this pumpkin recipe is so easy – just taking 15 minutes to prep that’s is really easy to serve for Thanksgiving.
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
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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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