Easy Homemade Mini Pumpkin Pies

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5 from 1 vote

Easy homemade mini pumpkin pies

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 88kcal

Author: Julie Pollitt

Ingredients

1 box refrigerated mini pie crusts
¼ cup of sugar
1 teaspoon of cinnamon
¼ teaspoon of ginger
¼ teaspoon of nutmeg
⅛ teaspoon of cloves
⅛ teaspoon of salt
⅔ cups of pumpkin puree
2 Tablespoons of buttermilk
2 eggs
1 can of whipped topping
Pumpkin pie spice to sprinkle

Instructions

Preheat the oven to 400 degrees and gently unroll the pie crust and pull the pre-cut crusts apart.
Press the crusts into spaces in an ungreased muffin pan.
In a medium bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and buttermilk. Whisk until smooth.
Measure out one heaping tablespoon’s worth of pumpkin mix into each crust.
Bake in preheated oven for 10 minutes.
After 10 minutes, turn down the heat to 325 degrees and bake for another 6-8 minutes or until the edges are golden brown and the center is set.
Remove from the oven and allow the pies to cool. Once they are a little cooler, you can place them on a cooling rack if you have one.
Add some whipped cream on top. Sprinkle some pumpkin pie spice on top and serve.

Notes

I used store-bought pie dough that has the mini pie crusts already pre-cut. There are 14 little pie crusts in a package that are the perfect size for your muffin tin.

You can use Cool Whip, a can of whipped cream (that is what I used), or make some homemade whipped cream to top the miniature pies.

The easy mini pumpkin pies are good for two to three days if stored in an airtight container and kept refrigerated.

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