Yield: 16 Mini Pies
Mini Pumpkin Pies
These mini pies have traditional pumpkin pie filling made with pumpkin pure, sweetened condensed milk, and pumpkin spices. You can make your own crust or buy refrigerated pastry dough.
Ingredients
- 1 box refrigerated pie crust, or homemade pie crust
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- ½ cup cool whip or whipped cream
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Instructions
- Heat the oven to 400°F and spray 16 muffin tins with non-stick cooking spray.
- Unroll the refrigerated pie crust. Use a large canning ring or wide mouth jar and press down on the pie crust. Make sure to get them close together so you don’t waste any pie crust. Press the pie crust pieces into the muffin tins.
- Beat the pumpkin puree, condensed milk, eggs, pumpkin spice, and salt together in a bowl. Fill the pie crusts almost to the top.
- Place the muffin pans into the oven and bake for 10 minutes.
- Reduce the oven temperature to 325°F and continue baking for 10 more minutes. To test if the pies are done, poke a toothpick into the center. It should come out clean.
- Let mini pies cool on a cooling rack.
- Serve at room temperature, or chilled, with whipped cream or Cool Whip on top!
Nutrition
Serving: 1, Calories: 129kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Cholesterol: 24mg, Sodium: 169mg, Fiber: 1g, Sugar: 3g