Dessertscrazyforcrust5.0
Mini Pumpkin Pies Recipe
Mini Pumpkin Pies are made in a muffin tin! This easy recipe uses sweetened condensed milk and couldn't be more simple - it's an easy portable pumpkin pie. We love these with whipped cream!
👥 9 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●whisk
- ●knife
📝 Preparation Steps
1
Preheat oven to 350°F.
2
Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. You’ll get about 8-9 circles.
3
Spray a regular size cupcake pan with nonstick cooking spray and press one circle into each cavity.
4
Whisk together pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the mixture evenly between the pie crusts.
( 244g) pumpkin puree1 cupsweetened condensed milk (about ½ of a 14 ounce can or 180g)5 ounceslarge egg1
5
Bake for about ⏱️ 25-35 minutes or until the center of the pies are solid and the crusts are golden around the edges.
6
Cool completely before removing from pans. Use a butter knife to gently help loosen each pie.
7
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
Nutrition Facts
calories
154 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
10 g
sodium Content
235 mg
protein Content
3 g
cholesterol Content
24 mg
carbohydrate Content
20 g
saturated Fat Content
3 g
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