MINI PUMPKIN PIES RECIPE
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
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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