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Mini Pumpkin Pies

Servings 12



  • 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


  • Preheat oven to 425°F.
  • Defrost dough according to packaging and roll out dough.
  • With about a 4 inch cookie cutter, cut out 12 circles. (Optional: with extra dough cut out leaves to top pies)
  • Spray muffin tin with cooking spray then place the circle dough cut outs in the muffin tins and set aside.
  • 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)
  • Bake 15 minutes then reduce oven temperature to 350°F. Bake 20 - 25 minutes longer or until knife inserted comes out clean.
  • Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.