Description
Delicious mini pumpkin pies made with easy-to-use refrigerated pie crusts and a creamy pumpkin filling.
Ingredients
Scale
- 2 refrigerated pie crusts
- 1 cup pumpkin puree
- 3/4 cup sweetened condensed milk
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- Roll out the pie crusts and cut out circles using a round cutter. Press into the muffin tin cups.
- In a bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, and vanilla extract.
- Spoon the filling into each crust, filling about 3/4 full.
- Bake for 25–30 minutes, until set and slightly golden.
- Let cool in the tin for 10 minutes, then transfer to a wire rack.
- Chill for 1 hour before serving with whipped cream.
Notes
- These mini pies are perfect for holiday gatherings.
- Serve with extra whipped cream on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg