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Mini Pumpkin Pies

Mini Pumpkin Pies

Three bites of pumpkin heaven all rolled into one little mini pumpkin pie.
Servings: 14 pies
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes

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

Notes

I used some of the leftover scraps of dough to make two more mini pies. Just press remaining dough into muffin pan and fill with filling. Delicious!

Nutrition

Calories: 235kcalCarbohydrates: 27gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 41mgSodium: 137mgPotassium: 127mgFiber: 2gSugar: 12gVitamin A: 4954IUVitamin C: 1mgCalcium: 36mgIron: 1mg