Description
These adorable mini pumpkin pies are packed with the flavors of a traditional pumpkin pie but in a convenient, single-serve format. Perfect for fall parties, Thanksgiving dinners, or a festive treat anytime.
Ingredients
Scale
- 1 package refrigerated pie crusts (2 crusts or dough for 2 crusts)
- 1 15 oz. can pumpkin puree (not pumpkin pie filling)
- 1 14 oz. can sweetened condensed milk
- 2 large eggs
- 1 tablespoon Pumpkin Pie Spice
Instructions
- Preheat oven to 375°F (190°C). Roll out pie crusts and use a round cutter to cut circles to fit into a mini muffin tin.
- Press the dough circles into the mini muffin tin, creating little crusts.
- In a large bowl, mix pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until smooth.
- Spoon the pumpkin mixture into the prepared crusts.
- Bake for 15-20 minutes or until the filling is set.
- Let cool before serving, optionally topped with whipped cream.
Notes
These mini pies can be made ahead and stored in the fridge for up to 3 days. To reheat, warm in a 300°F oven for 5-7 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 110
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin Pie Mini Dessert