Mini Pumpkin Pies

Photo by Maria B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pumpkin pie filling for one 9-inch pie

  • 2

    9-inch pie crust doughs – pre-made from a box

  • bowl or round cookie cutter 4 inches in diameter

  • muffin tin

  • whipped cream

Directions

1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs. 2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks. 3. Pour your filling into each muffin tin cup. Fill them to the very top. 4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie) 5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set. 6. Add a dollop of whipped cream to each individual muffin tin pie.

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