KYLEE COOKS

Mini Pumpkin Pies

These Mini Pumpkin Pies are cute little mini versions of a classic Fall/Thanksgiving favorite, packing all the flavor into a 2 bite dessert!

INGREDIENTS

combine

Combine all filling ingredients in a large bowl until well mixed.

01

CUT DOUGH

Using a 3 or 4 inch round cutter, cut circles of pie dough out and put them in a mini muffin pan or tart pan. Press lightly to fit the pan.

02

POUR FILLING

Pour filling into each muffin cup (leave a bit of space, they will puff up a little).

03

BAKE

Bake for 5 minutes at 425 F, then reduce oven temp to 350, and bake for a further 10 minutes.

04

SERVE

Cool completely on a wire rack, and serve with whipped cream and a little cinnamon, nutmeg or pumpkin pie spice.

05

KYLEE'S NOTES

Store in a covered container in the refrigerator for up to 5 days.

You can add 1/2 teaspoon of vanilla or almond extract to the pie filling.

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Once cooled, you can store in a zip lock bag in the freezer for up to 3 months. 

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MORE RECIPES

Mini Pumpkin Cheesecakes