My Mini Pumpkin Pie Recipe
Can you believe Thanksgiving is here? If you are as busy as I am this week, you’ll appreciate this EASY mini pumpkin pie recipe. Similar to my mini pecan pies (click here for that recipe), these little desserts are the perfect bite size, quarantine friendly (can’t believe that’s a thing), and super yummy!
Mini Pumpkin Pie Recipe
Prep time: 20-30 min Cook Time: 25 min Servings: 24 mini pies
Ingredients:
- 2 store bought pie crusts ( I use Pillsbury rolls
- 3 inch cookie cutter or glass that is similar
- 1 can pure pumpkin (15-20 oz)
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Olive oil or Pam
- cupcake pans
Side note: If you purchase a can of “pumpkin pie mix” you do not need all the spices unless you want to add more. Make sure of which can you purchase at the store!
Directions:
- Preheat oven to 425 degrees
- On a lightly floured surface, roll out the pie crusts and cut out 24 circles using a 3 inch cookie cutter or glass ( I use a kids cup).
- Brush a little olive oil or lightly spray pam in the cupcake cups and place dough in each cup. Make sure the dough comes up the sides just a bit. I stretch out the dough a tiny bit before I place them.
- Grab a mixing bowl! Mix together the pumpkin, egg and all spices.
- Taking a teaspoon, gently pour two teaspoons into the dough filled cups. DO NOT OVERFILL THEM.
- Stick your mini pies in the oven for 10 min at 425 and then turn it down to 350 for an additional 15-20 min until golden brown.
- Remove from oven and place on a cooling rack.
- Serve with fresh whip cream for added oomph!
Eat one, or 5. Either way, each bite is delicious. I totally want to see your pies! You can send me a picture via Instagram or through my contact me form. Have a wonderful Thanksgiving, stay safe and eat lots of mini pumpkin pies! Ha ha!
About The Author
April
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turkce| 13th Feb 21
Great article. I am dealing with a few of these issues as well.. Nettie Ced Faludi