Mini Pumpkin Pies

mini pumpkin pie

Mini Pumpkin Pies

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Before Covid, We always had a Halloween party at my house and it was a lot of fun. I love to cook and bake especially at parties. I wanted to make a pumpkin pie but was not in the mood to make a pie per say so I made mini ones and it was a big hit.


This recipe is easy to make and something the kids can help or do it themselves.

Before you start, you want to make the shells for you mini pumpkin pies:

Roll out the dough then press the cookie cutter over the dough. I rolled up the left over dough and continued making circles till there was nothing left. I made about 18 mini pies with this recipe. Stretch a little the circles to be wider for the muffin tins

Place each circle in a well greased muffin tin. Press them in and letting the sides come up. Score the bottom of each with a fork so it can bake evenly. Brush around the edges with melted butter so it does not burn

Mini Pumpkin Pies

Recipe by Lucy ChesnaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

273

kcal
Total time

1

hour 

15

minutes

Ingredients

  • 4″ mini pie shells or 2 pk Pillsbury pie crust

  • 3/4 cups of sugar

  • 1/2 teaspoon salt

  • 1 teaspoon of cinnamon

  • 1/2 teaspoon of ground ginger

  • 1/4 teaspoon of nutmeg

  • 1 teaspoon of vanilla extract

  • 2 large eggs, room temperature

  • 1 can of pumpkin puree

  • 1 can of evaporated milk

  • pure whip

  • 4″ Circle cutter

Directions

  • Preheat oven at 425
  • Roll out the dough then press the cookie cutter over the dough. I rolled up the left over dough and continued making circles till there was nothing left. I made about 18 mini pies with this recipe. Stretch a little the circles to be wider for the muffin tins
  • Place each circle in a well greased muffin tin. Press them in and letting the sides come up. Score the bottom of each with a fork so it can bake evenly. Brush around the edges with melted butter so it does not burn
  • Add the ingredients together. Pour it into each pastry to the top.
  • Bake it at 425 for 15 minutes. Then turn your heat down to 350 and bake them for 25-30 minutes.
  • Let it cook for 30 minutes then add a dollop of pure whip or whip cream.

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