Miniature Pumpkin Pies
Thanksgiving is 12 days, 14 hours and 27 minutes away {not that I am counting}! For me, that translates into one of my favorite times of the year…PUMPKIN PIE TIME!! I think it should be against the law to not celebrate the Thanksgiving holiday without a piece of pumpkin pie {I know…not a real word} goodness. Flaky crust filled with a thick, spiced custard and topped with a dollop {or three} of whipped cream…PERFECTION! The only way to make it better in my opinion…to make mini pumpkin pies. I don’t know what it is about having your very own pie but for some reason it takes the entire experience {because eating pumpkin pie is an experience} to the next level!
I used store bought pie crust and a muffin pan to make these little sweeties. I also used Redi Whip because it is life (seriously…it is)! At the end of the recipe I explain how I made the adorable pumpkin pie crust toppers. I love that they use up the scrap pie dough and are the perfect finishing touch!
Enter your email below and I’ll send it directly to your inbox!
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
Miniature Pumpkin Pies
Ingredients
- 1 small can of pumpkin puree
- 3/4 cup granulated sugar
- 2 eggs
- 1 3/4 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 can evaporated milk
- 2 rolls refrigerated pie dough
Instructions
- Preheat oven to 425 degrees.
- Filling: Combine pumpkin puree, sugar, eggs, pumpkin pie spice, salt and evaporated milk and mix until smooth, using a whisk or hand held mixer. Set aside.
- Crusts: Open and unroll both pie crusts. Using a 2" round cookie cutter or rim of cup {that is equivalent} cut out 10 circles from each crust. {See below how to make pumpkin pie dough topper with extra scraps} Spray the bottom of 20 muffin cups with non stick cooking spray and place a pie dough circle into each one. Be sure to push dough down into cup and up the sides of cup.
- To assemble/bake: Divide the pumpkin filling between the 20 cups and bake for 10 minutes in the preheated 425 degree oven. After 10 minutes turn the oven down to 350 degrees and cook for an additional 20-25 minutes or until a knife inserted in the middle of the pie comes out clean. Cool for 5 minutes and remove from pan to cool for an additional 15 minutes on a cooling rack. {Refrigerate if you are not going to eat them within 3 hours}
- To serve: Top with whipped cream and pumpkin pie dough topper {see note below} if desired.
