Easy Miniature Pumpkin Pies Recipes

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IMPOSSIBLY EASY MINI PUMPKIN PIES



Impossibly Easy Mini Pumpkin Pies image

Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert - that's made using Original Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 8

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
3/4 cup evaporated milk
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1 cup Cool Whip frozen whipped topping, thawed, if desired

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
  • Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Mini Pie, Sodium 90 mg, Sugar 11 g, TransFat 0 g

MINI PUMPKIN PIES



Mini Pumpkin Pies image

Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!

Provided by Lisawas

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 24

Number Of Ingredients 7

2 prepared pie crusts
3 eggs, divided
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
  • Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
  • Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.2 g, Cholesterol 33.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 139 mg, Sugar 4.6 g

MINI PUMPKIN PIES RECIPE



Mini Pumpkin Pies Recipe image

Mini Pumpkin Pies are made in a muffin tin! This easy recipe uses sweetened condensed milk and couldn't be more simple - it's an easy portable pumpkin pie. We love these with whipped cream!

Provided by Dorothy Kern

Categories     Dessert

Time 50m

Number Of Ingredients 6

1 pie crust recipe (from scratch or from a package of 2)
1 cup pumpkin puree
5 ounces sweetened condensed milk (about 1/2 of a 14 ounce can)
1 large egg
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350°F.
  • Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. You'll get about 8-9 circles.
  • Spray a regular size cupcake pan with nonstick cooking spray and press one circle into each cavity.
  • Whisk together pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the mixture evenly between the pie crusts.
  • Bake for about 25-35 minutes or until the center of the pies are solid and the crusts are golden around the edges.
  • Cool completely before removing from pans. Use a butter knife to gently help loosen each pie.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

Nutrition Facts : ServingSize 1 serving, Calories 154 kcal, Carbohydrate 20 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 235 mg, Fiber 1 g, Sugar 10 g

EASY MINIATURE PUMPKIN PIES



Easy Miniature Pumpkin Pies image

Just a cute little Halloween party dessert or a feast favorite.

Provided by recipes galore

Categories     Desserts     Pies     Pumpkin Pie Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 (15 ounce) can pumpkin pie filling
4 cups all-purpose flour
1 ¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
½ cup water
1 egg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
  • Combine flour, shortening, sugar, and salt in a bowl; blend with a pastry cutter until crumbly.
  • Mix water and egg together in a bowl; add to flour mixture. Stir until a dough forms.
  • Divide dough into 12 equal portions. Flatten dough along the bottom and sides of each muffin cup. Spoon in pie filling; smooth the tops.
  • Bake in the preheated oven until set and crust is golden, 15 to 18 minutes. Cool for 10 minutes.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 44.3 g, Cholesterol 15.5 mg, Fat 30.8 g, Fiber 4.1 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 468.2 mg, Sugar 3.3 g

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