Mini Pumpkin Pies
Ingredients
- 1 pkg pie crust refrigerated
- 1 can 15 oz pumpkin
- 1 can 14 oz sweetened condensed milk
- 2 eggs
- 1 tbs pumpkin pie spice
Instructions
- Mini Pumpkin Pies are portion control bites~Quick & Easy to make with a package of refrigerated pie crusts!
- You need a 4-inch round cookie cutter (or bowl as a template) and a muffin tin. One box of 2 pie crusts give you enough dough for 12 mini pies with pastry leaves (rerolling the scraps).
- Spray your muffin tin with cooking spray then place your 4-inch circles of dough in a muffin tin.
- Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry-lined muffin cups to the top. Top with a pastry leaf if desired.
- Preheat oven to 425°F.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 – 25 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in the pan and remove to wire rack to cool for another hour for the pumpkin filling to set completely.
- You will have a little more filling than would fill the 12 muffin cups, bake in a ramekin and add some pastry leaves for a cook’s treat!
- These mini pies are fun to serve for Thanksgiving with an assortment of desserts~
Notes
Mini Pumpkin Pies
Mini Pumpkin Pies are portion control bites~
Quick & Easy to make with a package of refrigerated pie crusts!
You need a 4-inch round cookie cutter (or bowl as a template) and a muffin tin. One box of 2 pie crusts gives you enough dough for 12 mini pies with pastry leaves (rerolling the scraps).
My fall piecrust cutters came from Williams-Sonoma, I have a couple of different sets.
Tried this recipe?Let us know how it was!