Mini Pumpkin Pies
Mini Pie Crusts from Pillsbury make it so easy to create a smaller version of your favorite pies. I used them to make Mini Pumpkin Pies with Cinnamon Whipped Cream, something my family craves this time of the year. But these little pie shells could be used for pecan, cherry, or apple pie too, just pick your favorite filling and let’s get baking!
I usually make pie crust from scratch when I bake sweet or savory pies, but sometimes it is so convenient and a real time-saver to have dough that is ready to go and tastes great. Pillsbury Mini Pie Crusts are easy to use and bake up perfectly flaky and golden brown.
Tips for making Mini Pumpkin Pies?
- Simply allow the dough to warm on the countertop for about 15 minutes, unroll it and cut along the perforated lines.
- Now place the dough in a regular muffin pan. Using your fingers or the handle of a wooden spoon, lightly press the dough to fit each cup.
- Fill each pie with the pumpkin mixture, you should have enough to fill 14-16 mini pies. I used some of the remaining scraps of pie dough to make two more mini pies. Bonus!
- Pop these little treats in the oven until just golden brown. They will be flaky and delicious!
- Carefully remove pies from the muffin pan. Cool completely on a wire rack and garnish with whipped cream and a pinch of cinnamon. A beautiful, little bite of pumpkin heaven on a plate.
Mini Pumpkin Pies Recipe
Ingredients:
- 14 ounce box of Pillsbury Mini Pie Crusts (14 pies)
- 15 ounces of pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla
- 2/3 cup of brown sugar
- 3/4 cup heavy whipping cream
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- A pinch of salt
How to make Mini Pumpkin Pies
Step-by-Step Instructions:
- Allow pie dough to warm on the counter for 15 minutes.
- Separate at the perforated lines and place dough circles in an ungreased muffin pan.
- In a large bowl, mix pumpkin puree, eggs and vanilla with a whisk until well combined. Add the brown sugar and heavy cream, whisk thoroughly.
- Stir in cornstarch, cinnamon, nutmeg and salt. Fill each pie crust with pumpkin filling.
- Bake for 22-24 minutes, until crust is golden and pie filling is set.
- Carefully insert a sharp knife at the edge of a mini pie to remove it from the pan. Place on a wire rack to cool for about 20 minutes. Garnish with whipped cream and a pinch of cinnamon. Recipe makes 14 pies.
Print the recipe card below and add it to your collection. Mini Pumpkin Pies are a great dessert for any autumn gathering.
For more classic desserts, check out these sweet treats:
- Easy Baklava
- Peach and Blueberry Galette
- Caramel Apple Palmiers
- Frosted Banana Bars
- Cranberry Pecan Rugelach
- Easy Apple Dumplings
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Mini Pumpkin Pies
Ingredients
- 14 ounces refrigerated pie dough, Pillsbury Mini Pie Crusts, 14 count
- 15 ounces pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup brown sugar
- 3/4 cup heavy whipping cream
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch salt
Instructions
- Allow dough to warm on the counter for 15 minutes.
- Separate at the perforated lines and place dough circles in an ungreased muffin pan.
- Gently press each pie crust into the muffin pan.
- In a large bowl, mix pumpkin puree, eggs and vanilla with a whisk until well combined. Add the brown sugar and heavy cream, whisk thoroughly.
- Stir in cornstarch, cinnamon, nutmeg and salt.
- Fill each pie crust with pumpkin filling.
- Bake for 22-24 minutes, until crust is golden and pie filling is set.
- Carefully insert a sharp knife at the edge of a mini pie to remove it from the pan. Place on a wire rack to cool for about 20 minutes.
- Garnish with whipped cream and a pinch of cinnamon. Recipe makes 14 mini pies.
Equipment
- 3 6-count muffin pans
- 1 large mixing bowl