These little treats are a great way to enjoy the flavors of pumpkin pie without committing to a whole pie. Plus, they’re super easy to make, so even if you’re not an experienced baker, you’ll be able to whip up a batch in no time. In this post, I am sharing the recipe for these super easy mini pumpkin pies, so get ready to satisfy your pumpkin cravings with these adorable and delicious mini pies!
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SUPER EASY MINI PUMPKIN PIES
WHAT DO YOU NEED TO MAKE MINI PUMPKIN PIES?
This last-minute dessert takes a lot of help from the grocery store, from the canned pumpkin to the refrigerated pie crust dough. These little cheats ensure you will have a tasty dessert on the table in no time!
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- store-bought pie crust
- pure pumpkin
- milk
- egg
- pumpkin pie spice
- nutmeg
- muffin pan
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MINI PUMPKIN PIES RECIPE
These mini pumpkin pies are great for potluck meals where you want to try several different desserts. They also work well as small sweet bites at a holiday cocktail party!
SUPER EASY MINI PUMPKIN PIES
Print PinIngredients
- 2 rolls store-bought pie crust 1 box
- 15 oz pure pumpkin
- 1/4 cup milk
- 1 egg large
- 1 TBSP pumpkin pie spice
- 1 TBSP nutmeg
Instructions
- Pre-heat the oven to 400 degrees.
- Unroll the refrigeratedd pie crust.
- Using a round cookie cutter that is larger than the diameter of the cups of your muffin pan, cut circles out of the pie dough.
- Place the circles into the cups of the muffin pan pressing the dough down into the cups.
- In a mixing bowl, combine the canned pumpkin, milk, egg, pumpkin pie spice and nutmeg.
- Divide the pumpkin pie filling among the pie cups.
- Use a leaf-shaped cookie cutter or knife to cut small leaves out of the leftover pie crust.
- Place a leaf onto each pie.
- Bake for 16-20 minutes.
- Remove the muffin pan from the oven and let the pies cool for 5 minutes before transfering them to a cooling rack.
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