Mini Pumpkin Pies
Presenting the Mini Pumpkin Pies; a fusion of autumn savors and contemporary culinary ideation. These pies beget a harmony of textures with a flaky and buttery crust complementing the pumpkin interior. Every bite is an explosion of fall flavors that will transport you to moments adorned in sweaters breathing in the air and marveling at the beauty of golden leaves gently cascading around you. These bite-sized indulgences are more than desserts – they create an adventure that grasps the essence of autumn nostalgia with a modern twist.
14 Servings
Ingredients
- 1 box refrigerated pie dough
- 1 15- ounce can pure pumpkin puree
- 1 14- ounce can sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 1/2 cup Cool Whip or homemade whipped cream
Instructions
- Preheat your oven to 400°F. Make sure to grease 12 muffin tins.
- Take out the pie dough. Use a jar lid to cut out circles.
- Carefully press the dough circles into each of the muffin tins.
- In a bowl combine pumpkin puree, condensed milk, eggs, pumpkin spice and salt together.
- Pour this mixture into the pie crusts filling them all the way to the top.
- Place them in the preheated oven at 400°F for around 10 minutes. Then reduce the heat to 325°F. Bake for 10 minutes.
- To check if they are done insert a toothpick into one of the pies—it should come out clean when you remove it.
- Allow them to cool down and then add a dollop of Cool Whip or whipped cream on top.
Notes
Looking to make these Mini Pumpkin Pies gluten-free? No problem! Simply swap out the pie dough, with a store-bought gluten-free alternative or whip up your own using almond flour or a gluten-free flour blend. Just keep in mind that gluten-free dough can be more fragile so be sure to handle it with care. Follow the rest of the recipe as usual. Savor your gluten-free indulgence!