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!
Course Dessert
Cuisine American
Keyword pie, pumpkin
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 9pies
Calories 154kcal
Author Dorothy Kern
Cost $5
Ingredients
1pie crust recipefrom scratch or from a package of 2
1cuppumpkin puree
5ouncessweetened condensed milkabout 1/2 of a 14 ounce can
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