Mini Pumpkin Pies

These Mini Pumpkin Pies are deliciously bite-sized and perfect for your holiday dessert table this season! You'll only need a handful of ingredients and some store-bought pie dough to make these the easiest little treat ever for your holiday guests!

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Keyword: holiday, mini dessert, pie, Pumpkin, Thanksgiving

Servings: mini pies

Calories: 50kcal

Author: MaryAnn Dwyer

Ingredients

1 14.1-oz. box Pillsbury Refrigerated Pie Crusts (2 count)
1 1/3 cup pumpkin puree
1 cup sweetened condensed milk
1 large egg
1 1/2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. kosher salt
whipped cream, for serving, if deisred

Instructions

Place rack in center of oven and preheat the oven to 375 degrees. spray bottom and sides of two 12-cup muffin tins with nonstick cooking spray. Set aside.
Remove pie crusts from refrigerator and let stand at room temperature for 15 minutes. Unroll one crust at a time on a lightly floured surface, Cut 12 rounds with a 2 1/2-3-inch round cookie cutter from each refrigerated crust and transfer the prepared muffin tin pressing the dough into the bottom and up the sides. Refrigerate for 15 minutes.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg, vanilla, cinnamon, pumpkin pie spice and salt until well combined and smooth.
Spoon the filling into each muffin cups, about 1 heaping tablespoonful each. Bake for 25 minutes or until the centers are puffy and the crusts are lightly browned. Cool in the pan for 10 minutes and then carefully remove to a wire rack to cool completely. Top each with a dollop of whipped cream, if desired. Serve immediately or refrigerate until ready to serve.

Notes

You can always go the extra mile and make a homemade crust. I just know how busy things can get around the holidays, so a short-cut is always welcome around here.

These are delicious topped with Cool Whip or homemade whipped cream.

Nutrition