Mini Pumpkin Pies

Perfect for Thanksgiving!

Mini pumpkin pies are made in a muffin pan with a cinnamon sugar-coated crust and a creamy pumpkin filling!

Gather an egg, heavy cream, salt, vanilla,

cinnamon, sugar, brown sugar, pie crust,

pumpkin puree, and pumpkin pie spice.

Mix together the pumpkin puree, egg, heavy cream, salt, vanilla, brown sugar, and pumpkin spice in a medium bowl.

Set aside.

Roll out the pie crust and cut out 4" (10 cm) rounds.

(You will need to reroll the dough to get 12.)

Dip one side of each pie crust round in cinnamon sugar in a shallow plate.

Place the dough round sugared-side down in the hole of a muffin pan.

Use the pads of your fingers to press the dough round into the sides of the muffin pan hole.

Optional: Use 1" (25 mm) cutters to make fall shapes from the leftover dough.

Dip in leftover cinnamon sugar and bake for 7-10 minutes until golden.

Fill the mini pie cups with about two Tablespoons of the pumpkin pie filling.

Tap the bottom of the pan a few times to release any air bubbles, then chill for 20 minutes.

Bake for about 15 minutes at 400°F/200°C. Once cool, remove from the pan with an offset spatula or fork.

Top with a swirl of fresh whipped cream and crunchy pie crust pieces (if using), then enjoy!

This recipe has a cleanup rating of 4 out of 5, at  Gonna Take a While.

Enjoy individual pumpkin pies with loved ones!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!