Mini Pumpkin Pies With Graham Cracker Crust Recipes

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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

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