Mini Pumpkin Pies Made in a Muffin Tin
These bite-sized, mini pumpkin pies are also known as tarts. They are baked up to a delicious, golden-brown perfection using a muffin tin. Each conveniently portioned, bite-sized pie will have your guests raving!
Servings: 18 pies
- 14.1 oz refrigerated pie crust *you will use both crusts
- 15 oz canned pumpkin puree
- 1 tsp. pumpkin spice
- 2 large eggs large
- 14 oz sweetened, condensed milk
- 1 cup whipped cream/topping
Grease two, 12-count muffins tins, and preheat your oven to 425 degrees Fahrenheit.
Using a 4" diameter circle bowl, cup, or biscuit cutter-cut out pie crust circles which will carefully be fitted into your muffin tins. Repeat, and roll out excess dough to 1/4".
You do not want much excess pie crust to hang over, but just enough to almost fill the muffin cup.
In a large bowl combine the pumpkin, milk, eggs, and spice and beat with an electric hand mixer until fluffy.
Pour mixture into each pie crust about 3/4 of the way-a little more is okay just as long as you are not meeting the top of the crust.
Place mini pumpkin pies in the oven at 425 Fahrenheit for 15 minutes, and then reduce the heat to 350 degrees Fahrenheit, and bake another 20 minutes. A toothpick inserted into the center of the pie will come out clean when pies are done.
Allow pies to fully cool for one hour (or more) before adding whipped cream/topping.
Nutritional values may vary and are meant to be a guide.
Store pies in the refrigerator for up to 5 days, covered tightly.
Pies can be frozen once fully cooled. Do not add whipped topping to them. Store them in an airtight, freezer safe container and freeze for up to 30 days.
To enjoy, thaw in the fridge and heat in the microwave.
Serving: 1pie | Calories: 296cal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 217mg | Potassium: 185mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3785IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg