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Mini Pumpkin Pie Recipe

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

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

  • Prep Time:

    20m

  • Cook Time:

    30m

  • Serving Size:

    1 mini pie

  • Servings:

    12

  • User Rating:

Ingredients

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

  1. 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.
  2. Mix pumpkin, milk, eggs, pumpkin pie spice, and vanilla in a large bowl until smooth. Pour into crusts, filling each almost to the top.
  3. Bake for 25 to 30 minutes or until filling is set. Cool completely in the pan on a wire rack.
  4. 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.

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