Mini Pumpkin Pies
These Mini Pumpkin Pies are a classic made personal-sized! Flaky pie crust is filled with a warm, creamy, and spiced pumpkin filling. Quick, easy, and perfectly portioned!
Servings: 12 mini pies
Calories: 290kcal
Ingredients
- 1 (14.1 oz) box refrigerated pie dough should have 2 (9 inch) crusts
- 1 (15 oz) can pumpkin purée
- 1 (14 oz) can condensed milk
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Cool whip for serving
Instructions
- Preheat oven to 350 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
- Roll out pie crusts side by side on a clean surface.
- Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (8 total rounds).
- Combine remaining dough together and roll back out to cut 4 more rounds from. You will end up with 12 rounds of pie crust.
- Gently press one round into one muffin slot, then repeat with remaining 11 slots. Set aside.
- In a large bowl, whisk together pumpkin, condensed milk, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
- Fill each pie crust evenly with the mixture. I used a cookie scoop.
- Bake in preheated oven for 30-40 minutes, or until the filling is cooked and no longer jiggly.
- Cool completely.
- Store in an airtight container in the fridge until ready to serve.
- Serve with cool whip and enjoy!
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Video
Notes
*These do have a bit of condensation on them as they cool/are stored in the fridge. Have no fear, it doesn’t cause any negative texture or flavor change. :)
Nutrition
Calories: 290kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 232mg | Potassium: 248mg | Fiber: 2g | Sugar: 19g | Vitamin A: 5650IU | Vitamin C: 2.3mg | Calcium: 124mg | Iron: 1.7mg