Mini Pumpkin Pies

Mini Pumpkin Pies

Mini Pumpkin Pies

What’s as cute as cupcake and perfect for fall? Mini Pumpkin Pies! This perfect little dessert is a handheld, easy to make and adorably cute.

Mini Pumpkin Pies

Servings 12

Ingredients

Ingredients

  • 1 package refrigerated pie crusts 2 pie crusts
  • 1 can 15 oz pumpkin or for fresh pumpkin puree.
  • 1 can 14 oz sweetened condensed milk
  • 2 eggs
  • 2 tablespoon Pumpkin Pie Spice
  • Nonstick cooking spray

Instructions

  1. Preheat oven to 425°F.
  2. Defrost dough according to packaging and roll out dough.
  3. With about a 4 inch cookie cutter, cut out 12 circles. (Optional: with extra dough cut out leaves to top pies)
  4. Spray muffin tin with cooking spray then place the circle dough cut outs in the muffin tins and set aside.
  5. Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Spoon mixture into the crust lined muffin tins . (Top with a leaf if desired)
  6. Bake 15 minutes then reduce oven temperature to 350°F. Bake 20 – 25 minutes longer or until knife inserted comes out clean.
  7. Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.

Want to learn how to make your own pumpkin puree? Learn how here!