
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 pumpkin pie for dessert. A muffin tin makes a convenient pan for making mini pumpkin pie desserts the whole family will go crazy for. This pumpkin tartlet recipe calls for McCormick® Pumpkin Pie Spice and McCormick® All Natural Pure Vanilla Extract to get the perfect level of sweetness needed after a big turkey dinner. Mini, cute, and delicious – this pumpkin pie recipe is guaranteed to be a hit over the holidays. Don’t forget to top with whipped cream before serving for an added layer of flavor no one will be able to resist.
Recipe Info
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Prep Time:
20m
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Cook Time:
30m
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Serving Size:
1 mini pie
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Servings:
12
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User Rating:
Ingredients
- Mini Pumpkin Pies
- 1 package (14.1 ounces) refrigerated pie crusts 2 crusts
- 1 can (15 ounces) pumpkin
- 1 can (14 ounces) sweetened condensed milk
- 2 eggs
- 1 tablespoon McCormick® Pumpkin Pie Spice
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- Vanilla Whipped Cream
- 1 cup heavy cream
- 1/4 cup confectioners®? sugar
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
Nutrition Information
(per serving)
- Calories 342
- Carbohydrates 39 g
- Cholesterol 70 mg
- Fiber 2 g
- Protein 6 g
- Sodium 210 mg
- Total Fat 18 g
The only thing better than pumpkin pie is a mini version. This Thanksgiving, bring everyone their own mini pumpkin pie for dessert. A muffin tin makes a convenient pan for making mini pumpkin pie desserts the whole family will go crazy for. This pumpkin tartlet recipe calls for McCormick® Pumpkin Pie Spice and McCormick® All Natural Pure Vanilla Extract to get the perfect level of sweetness needed after a big turkey dinner. Mini, cute, and delicious – this pumpkin pie recipe is guaranteed to be a hit over the holidays. Don’t forget to top with whipped cream before serving for an added layer of flavor no one will be able to resist.
Key products
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.