Mini Pumpkin Pie Recipe
By: McCormick Kitchens
Made With:
The only thing better than pumpkin pie is a mini version! This Thanksgiving, bring everyone their own mini dessert. This pumpkin pie recipe uses McCormick® Pumpkin Pie Spice and Pure Vanilla Extract for the perfect sweetness. Mini, cute, and delicious—top these with a vanilla whipped cream recipe for an added layer of flavor guaranteed to be a holiday hit.
The only thing better than pumpkin pie is a mini version! This Thanksgiving, bring everyone their own mini dessert. This pumpkin pie recipe uses McCormick® Pumpkin Pie Spice and Pure Vanilla Extract for the perfect sweetness. Mini, cute, and delicious—top these with a vanilla whipped cream recipe for an added layer of flavor guaranteed to be a holiday hit.
Key products
Instructions
Instructions
- Preheat oven to 375°F. For the Mini Pumpkin Pies, unroll crusts on a lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into a muffin pan sprayed with no-stick cooking spray. Set aside.
- Mix pumpkin, milk, eggs, pumpkin pie spice, and vanilla in a large bowl until smooth. Pour into crusts, filling each almost to the top.
- Bake for 25 to 30 minutes or until filling is set. Cool completely in the pan on a wire rack.
- Meanwhile, for the Vanilla Whipped Cream, beat cream, confectioners' sugar, and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form. Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired.
