Mini Pumpkin Pie Crust Recipes

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

Ingredients

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

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

Ingredients

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

INDIVIDUAL PUMPKIN PIES

Individual Pumpkin Pies image

These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.

Provided by Karo Corn Syrup

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Time 1h35m

Yield 18

Number Of Ingredients 9

Ingredients

½ cup sugar
½ teaspoon salt
2 teaspoons Spice Islands® Pumpkin Pie Spice
2 eggs
½ cup Karo® Lite Syrup
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
18 baking cups, size 2 1/2
18 vanilla wafers

Steps:

Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
Cool a minimum of 1 hour before serving. Garnish as desired.

Nutrition Facts : Calories 112 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g

MINI PUMPKIN PIE CRUST

Mini Pumpkin Pie Crust image

Make and share this Mini Pumpkin Pie Crust recipe from Food.com.

Provided by Neored12

Categories Pie

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 3/4 cups flour
1/2 teaspoon salt
1/3 cup shortening
4 -5 tablespoons cold water

Steps:

Preheat oven to 425 degrees.
In mixing bowl, combine flour, salt, and shortening.
Mix with pastry blender until mix resembles small peas.
Add the cold water 1T at a time.
Mix dough until combined.
Form dough into ball and roll on floured surface.
Use a round cookie cutter and put the dough cut into a mini cooking tin.
Put on cookie sheet and place in oven for 15 minute reduce temperature to 350 degrees and bake for 40-50 more minutes.
Cool for 2 hours.
Enjoy!

Nutrition Facts : Calories 233.2, Fat 11.7, SaturatedFat 2.9, Sodium 194.7, Carbohydrate 27.8, Fiber 1, Sugar 0.1, Protein 3.8

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