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!Jump to Recipe
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!
These are all affiliate links, if you purchase (of anything from the site, not just these items) after clicking through, I will earn a small commission. Ads and affiliate links are how I can keep this website running and offer you free tutorials all year. Thank you so much for supporting me and Mad in Crafts!
- store-bought pie crust
- pure pumpkin
- pumpkin pie spice
- muffin pan
Want to know which craft supplies I always keep in my craft room?
Visit the Mad in Crafts Amazon Storefront to learn more and to buy your own supplies!
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 PIESPrint Pin
- 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
- 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.