Muffin Tin Pumpkin Pies
Muffin Tin Pumpkin Pies are just like a regular pumpkin pie, but mini! These pies are the portioned perfectly for parties or get-togethers. They're made with real pumpkin and refrigerated pie crust.
Servings 18 pies
Calories 297cal
Cost $6
Equipment
- 18-count muffin tin
- conventional oven
- Electric hand or stand mixer
- 4-inch diameter cookie/biscuit cutter or glass or mug (doesn't need to be exactly 4-inches)
- rolling pin
- cutting board
- mixing bowl
- star tip & piping bag
Ingredients
- 28 oz premade pie dough refrigerated pie dough
- 15 oz canned pumpkin Use pumpkin puree and not pie filling
- 1 teaspoon pumpkin spice
- 2 large eggs large
- 14 ounces sweetened, condensed milk
- 2 cups whipped topping optional
Instructions
- Preheat your oven to 425°F.
- Grease the muffin tin with nonstick spray.
- Lightly flour the surface you're going to use for cutting out the crust circles. Flour the rim of the cutter as well.
- Using a 4" diameter circle glass, or cookie cutter, cut out the pie crust circles.
- You will have leftover pie crust that you will need to roll out for the rest of your pies. Combine the leftover dough into a ball. Using a rolling pin, roll it out to the same thickness as the initial dough sheet.
- Cut out the remaining crusts using the 4-inch cutter.
- Press pie crust circles into the muffin tin wells.
- In a large bowl, using a hand mixer, combine the pumpkin, milk, eggs, and spice until creamy.
- Pour mixture into each pie crust about ¾ of the way-a little more is ok just as long as you are not meeting the top of the crust.
- Place mini pumpkin pies in the oven at 425°F for 15 minutes.
- Reduce the oven heat to 350°F. and bake another 20 minutes.
- Allow pies to fully cool before optionally topping them.
Notes
Nutritional values may vary and are meant to be a guide.
Baking Tips
Try not to keep opening the oven or your pies will split like some of mine did.
Allow pies to fully cool before adding whipped cream/topping.
Store in the fridge if you use real whipped cream or top with whipped cream as needed.
These store in an airtight container for up to 3 days on the counter or fridge.
Nutrition
Serving: 1pie | Calories: 297cal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 220mg | Potassium: 184mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3765IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg