Mini Pumpkin Pies
Mini Pumpkin Pies with a sweet filling and flaky Crust are perfect for Thanksgiving
Servings 14
Ingredients
- 1 box refrigerated pie crust
- 1 15oz 15 oz can pure pumpkin puree
- 1 14oz 14 oz can sweetened condensed milk
- 2 large eggs
- 2 tsp pumpkin spice
- 1/2 tsp salt
- 1/2 cup Cool Whip
Instructions
- Heat the oven to 400° and spray 12 muffin tins with cooking spray.
- Unroll the refrigerated pie crust. Use a large canning ring or wide mouth jar and press down on the pie crust. Make sure to get them close together so you don’t waste any space.
- Press the pie crust pieces into the muffin tins.
- Beat the pumpkin puree, condensed milk, eggs, pumpkin spice, and salt together in a bowl. Fill the pie crusts almost to the top.
- Place the muffin pans into the oven and bake for 10 minutes.
- Reduce the oven temperature to 325° and continue baking for 10 minutes.
- To test if the pies are done, stick a toothpick in the center, it should come out clean
- Let cool then pipe whipped cream on top
Notes
Makes 14-16 mini pies