Mini Pumpkin Pies
Serves 12
20 mins prep
45 mins cook
65 mins total
These mini pies are the perfect serving size for children and adults who only want a sliver of pie after a filling Thanksgiving spread.
Toppings:
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Save $4 cashback on Forager Project Organic Dairy-free Plain Unsweetened Creamer. Scan QR-code and claim coupon
Preheat oven to 425 degrees F.
Prep the dough according to package directions.
Use a 4-inch round cookie cutter and cut 6 circles from each of your pie crusts for a total of 12.
In a large bowl, add filling ingredients in order given. Mix well with an electric mixer.
Place each mini pie crust into a greased muffin tin. Fold over where necessary creating a creased effect.
Pour filling all the way to the top into each prepared dough cup.
Bake for 15 minutes at 425 degrees then lower temperature to 350 degrees and bake for another 25 to 30 minutes.
Place baked muffin tin pan on a cooling rack for a few hours allowing the pumpkin in the pies to set.
Add a dollop of whipped cream to each mini pie. Sprinkle with toasted pepitas.
