Mini Pumpkin Pies

I recently found a wonderful new product from Pillsbury–Mini Pie Crusts. This makes it so easy to make 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.

How to make 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 for 22-24 minutes until just golden brown. They will be flaky and delicious!

Carefully remove pies from the muffin pan. Cool 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

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

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.
• In a large bowl, mix first 3 ingredients 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.

Print the recipe card below and add it to your collection. Mini Pumpkin Pies are a great dessert for any autumn gathering.

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Mini Pumpkin Pies

Three bites of pumpkin heaven all rolled into one little mini pumpkin pie.

Servings: 14 pies

Prep Time: 20 minutes mins

Cook Time: 24 minutes mins

Total Time: 44 minutes mins

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

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 first 3 ingredients 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.
  

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!