Mini Pumpkin Pies Made in a Muffin Tin
Mini Pumpkin Pies in a Muffin Tin are bite-sized, perfectly portioned pumpkin desserts that are crowd-pleasers, and perfect for parties or holiday get togethers.
Servings: 18 pies
- 28 oz premade pie dough I used refrigerated pie dough (1 box)
- 15 oz canned pumpkin
- 1 tsp pumpkin spice
- 2 eggs large sized
- 14 oz sweetened, condensed milk
- 1 cup whipped topping
Grease a 12 count and six count muffin tin with nonstick spray.
Preheat your oven to 425 degrees Fahrenheit.
Lightly flour a surface and cup rim to cut out the circles.
Using a 4" diameter circle cup, or cookie cutter, cut out pie crust circles which will carefully be fitted into your muffin tins.
You will have leftover pie crust that you will need to roll out for the rest of your pies. Make sure you roll it out to be the same thickness as the initial dough circles.
Press pie crust circles into the muffin tin wells.
In a large bowl, using a hand mixer, combine the pumpkin, milk, eggs, and spice until creamy.
Pour mixture into each pie crust about 3/4 of the way-a little more is ok just as long as you are not meeting the top of the crust.
Place mini pumpkin pies in the oven at 425 Fahrenheit for 15 minutes.
Reduce the oven heat to 350 degrees f. and bake another 20 minutes.
Allow pies to fully cool before optionally topping them.
Nutritional values may vary and are meant to be a guide.
Try not to keep opening the oven or your pies will split like some of mine did.
Allow pies to fully cool before adding whipped cream/topping.
Store in the fridge if you use whipped cream, or top with whipped cream as needed.
These store in an airtight container for up to 3 days on the counter or fridge.
Serving: 1pie | Calories: 297cal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 220mg | Potassium: 184mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3765IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg