Mini Pumpkin Pies Recipe
Mini Pumpkin Pies are made in a muffin tin! This easy recipe uses sweetened condensed milk and couldn't be more simple - it's an easy portable pumpkin pie. We love these with whipped cream!
Servings 9 pies
Calories 154kcal
Cost $5
Ingredients
- 1 pie crust recipe from scratch or from a package of 2
- 1 cup pumpkin puree
- 5 ounces sweetened condensed milk about 1/2 of a 14 ounce can
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F.
- Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. You’ll get about 8-9 circles.
- Spray a regular size cupcake pan with nonstick cooking spray and press one circle into each cavity.
- Whisk together pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the mixture evenly between the pie crusts.
- Bake for about 25-35 minutes or until the center of the pies are solid and the crusts are golden around the edges.
- Cool completely before removing from pans. Use a butter knife to gently help loosen each pie.
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
Notes
- This recipe is easily doubled to use the entire can of sweetened condensed milk and 2 pie crusts
- To use spices: 1/2 tsp cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon each allspice and ginger
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 235mg | Potassium: 140mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4305IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg