Mini Pumpkin Pies

These pumpkin pie bites are going to be an integral part of your fall dessert menu! Make these for Thanksgiving or any gathering with a lot of people.

Course Dessert

Cuisine American

Keyword autumn

Prep Time 10

Cook Time 15

Total Time 25

Servings pies

Calories 104kcal

Equipment

1 Mini cupcake pan
Mixing bowl(s)
Mixer
Circle cookie cutter

Ingredients

1 refrigerated pie crust(s)
15 oz pure pumpkin puree
1/3 cup heavy whipping cream
1 T brown sugar
1 teaspoon pumpkin pie spice
1 pinch cinnamon
1 pinch nutmeg

Instructions

Preheat oven to 350F. Spray or grease a mini muffin tin.
Combine all ingredients besides the pie crust in a medium-sized bowl. Blend thoroughly using a hand blender or a stand mixer. Set aside.
Unroll the refrigerated pie crust and place on a solid, non-stick surface. Use a cookie cutter to cut out approximately 12 circles.
Press each circle into the mini muffin pan as shown; pinch any excess dough at the top to create your stem.
Fill each dough area with your pumpkin pie batter.
Place in the oven and bake for 10 – 15 minutes. Remove and let cool for a few minutes, then transfer to a wire rack. Add whipped cream if desired.

Video

Notes

Nutritional information doesn't include whipped cream.

We used an ornament cookie cutter for the pie crust, which gave us a little bit of excess dough at the top to create a stem!

Nutrition