Mini Pumpkin Pies
These mini pumpkin pies are creamy, rich, and perfectly spiced. These easy mini pumpkin pies are perfect for holidays and family gatherings!
Servings: 12 pies
Calories: 284kcal
Equipment
- 1 12-cup muffin pan
Ingredients
- 14.1 ounces refrigerated pie crusts 2 crusts
- 15 ounces pumpkin puree 1 can
- 14 ounces sweetened condensed milk 1 can
- 2 large eggs
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375° F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.
- Unroll the pie crusts on a lightly floured surface. Using a 3 1/2-inch round cookie cutter, cut circles from the dough, re-rolling the scraps as needed.14.1 ounces refrigerated pie crusts
- Press one crust circle into each muffin cup, gently shaping the dough along the bottom and up the sides.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.15 ounces pumpkin puree, 14 ounces sweetened condensed milk, 2 large eggs, 1 Tablespoon pumpkin pie spice, 1 teaspoon vanilla extract
- Divide the pumpkin mixture evenly among the prepared pie crusts, filling each nearly to the top.
- Bake for 25 to 30 minutes, or until the crust is lightly golden and the filling is set around the edges with just a slight jiggle in the center.
- Let the mini pumpkin pies cool in the pan for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
- Refrigerate until ready to serve. Top with whipped cream, if desired.
Nutrition
Serving: 1muffin | Calories: 284kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 191mg | Potassium: 242mg | Fiber: 2g | Sugar: 19g | Vitamin A: 5645IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg