Recipe Description
Mini Pumpkin Pies
Recipe Submitted By: Diane Pittman Vasseur
It’s Pumpkin Pie, in cute little individual servings! Refrigerated pie crusts are cut to fit into muffin cups then filled with a homemade pumpkin filling and baked. Perfect little Fall desserts!
1 box refrigerated (rolled) pie crusts
2 extra-large eggs
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk (I used FF)
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
Cool Whip or prepared whipped cream, for topping
Using a 4 to 5-inch round cookie cutter or a large drinking glass, cut 6 circles of dough from each of the pie crusts. (May need to roll them out a little larger.) Fit one of the circles in each cup of a standard size muffin pan.
Preheat oven to 450 F.
In a mixing bowl, lightly whisk the eggs. Whisk in pumpkin, sweetened condensed milk, cinnamon, pumpkin pie spice, and salt.
Fill each pie shell almost full with the filling.
Place in oven then immediately reduce oven temperature to 425 degrees. Bake for 15 minutes. Without opening the oven door, reduce the temperature to 350 degrees and continue to bake for 20-25 minutes or until a butter knife inserted in the center comes out clean.
Remove from oven and cool in the pan for 5-10 minutes. To remove, run a thin bladed knife around the edges to loosen pies then pop them out. Cool completely on a wire rack.
To serve, top with a dollop of Cool Whip/whipped cream and a light sprinkle of cinnamon if desired.
