How to make Mini Pumpkin Pies
Make favorite pumpkin pie into bite-sized desserts! With just five ingredients and 25 minutes you’ll have tasty little pumpkin pies to share.
- Prep time : 10 min
- Ingredients : 5
- Servings : 16
- Total: 25 min
Mini Pumpkin Pies
The Mini Pumpkin Pies
recipe is incredibly easy. It contains simple ingredients that you should already have on hand. Pillsbury Pie Crusts, cold milk, instant vanilla pudding mix, pumpkin pie spice, pumpkin puree
Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
In a large mixing bowl, whisk together the milk and pudding mix until thickened. Stir in the pumpkin pie spice and pumpkin puree until thoroughly combined.
Fill each shell with the pumpkin mixture. Serve immediately, or refrigerate and serve within 3 days. Top with a dollop of whipped cream before serving.
Reserve any leftover pumpkin pie filling to use as a dip with graham crackers.