Mini Pumpkin Pie Recipe

Name: Mini Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 12
Cuisine: American,
Ingredients: 1 package (14.1 ounces) refrigerated pie crusts 2 crusts; 1 can (15 oz) pumpkin; 1 can (14 oz) sweetened condensed milk; 2 eggs; 1 tbsp McCormick® Pumpkin Pie Spice; 1 tsp McCormick® Pure Vanilla Extract; 1 cup heavy cream; 1/4 cup confectioners’ sugar; 1 tsp McCormick® Pure Vanilla Extract

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 ... Read More Read Less

20m

PREP TIME

30m

COOK TIME

342

CALORIES

9

INGREDIENTS

Servings: 12 (1 mini pie)

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

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. For the Mini Pumpkin Pies, unroll crusts on 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 muffin pan sprayed with no stick cooking spray. Set aside.
2 Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.
3 Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack.
4 Meanwhile, for the Vanilla Whipped Cream, beat cream, confectioners’ sugar and vanilla in medium bowl with 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.