Everything you love about the classic pumpkin pie but in mini pie form. These are a fun bite-size treat that all can enjoy. Top with some whipped cream and it is pumpkin pie heaven!
My daughter’s preschool is doing a ‘Thanksgiving Potluck Feast’ today after school. These cute little mini pumpkin pies are my contribution to that feast. And boy, are they delicious!
They may look complicated and like too much work but I promise you, they’re not. It starts with a store-bought pie crust and then a 4-ingredient pumpkin pie filling. Some may want to prepare their own crust, but I actually think the store-bought tastes really good in these and it makes these pies super easy to make. Around the Holidays that’s what we need, right?! Easy things that don’t take all day to make.
You take the pie crust and just unroll it on a cutting board or a piece of parchment paper. Use a 2 1/2″ round cookie cutter, biscuit cutter, or even the top of a glass cup and cut your little pies and place into a mini muffin tin.
Whisk together your pie filling ingredients in a mixing bowl. Yes, it’s only 4 things. So easy!
Pour your pumpkin pie filling into a 2 cup glass measuring cup and fill each pie 3/4 full. If you want you can cut out a shape to go on top. I have made these with and without the shape cut-out. Tastes the same either way, just changes the presentation.
Put those little pies in the oven and you’re done! These cute pies are so easy to eat and would make a perfect portion for after your Thanksgiving meal when everyone is completely stuffed. Use some whipped cream in the spray can, or cool whip, or whip your own and put some on top of each pie and eat it.
I buy 2 boxes of the pie crusts just in case. If you are doing a leaf or pumpkin dough topper, you may need the extra. Plus, you will have some extra pumpkin pie filling so I use the extra dough and fill a regular sized muffin tin using the same directions as the mini pies. That way I don't waste the extra pumpkin pie filling. You will need to cook the regular sized muffin pans a bit longer than the mini. Keep an eye on it.
- 1 box (14.1 oz) Pillsbury Pie Crusts
- 1 can (15 oz) pure pumpkin
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 1 tablespoon pumpkin pie spice
- Spray mini muffin pan lightly with cooking spray. Unroll pie crust on a cutting board or on parchment paper. Use a 2 1/2 " circle cookie cutter or a biscuit butter to make the mini pie crusts. Press the dough circles into each mini muffin tin and evenly press down and around.
- In a mixing bowl combine canned pumpkin, sweetened condensed milk, eggs, and pumpkin pie spice. Whisk together until well combined.
- Pour into a 2 cup glass measuring cup (it won't all fit) and fill each mini pie crust 3/4 full with the pumpkin pie filling.
- If wanted, cut out a small leaf or pumpkin shape and place on top of the pumpkin pie filling.
- Bake for 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake for an additional 12-15 minutes or until a toothpick inserted in middle comes out clean. The crust will be golden brown and the pumpkin pie filling will look "puffy".
- Let cool in pan for 10 minutes and then remove mini pies to a wire rack to cool completely.
- Like anything pumpkin, the flavor gets better the next day. These could easily be made ahead of time and then kept in the fridge until you need them.
- Serve with some whipped cream on top.
You will have some extra pie crust and pumpkin pie filling. I always just get out my regular sized muffin tin and fill as many as those as I can with whatever is left. The cooking time will vary slightly from the mini muffin tin. Or, I just use the mini muffin tin again after the first batch has cooled for the 10 minutes in the pan.
I hope you all have a wonderful Thanksgiving! It is just my little family here at the house for Thanksgiving and I would not want it any other way. It also means I get to cook everything and that makes my baking & cooking loving self very happy 🙂