Mini Pumpkin Pies

Mini Pumpkin Pies are a festive dessert that are perfect for your holiday! Made right in a muffin tin, these are easy to make too!

Course Dessert

Cuisine American

Keyword Christmas, pie, pumpkin, pumpkin pie, thanksgiving

Prep Time 15 minutes

Cook Time 30 minutes

Servings

Calories 165kcal

Preheat oven to 350 degrees F. Unroll pie crusts. Use a 3.5 inch (or the lid of a wide mouth quart sized jar) to cut rounds into pie crusts. You will need to reroll the scraps to make enough rounds. You should get 18 - 20 rounds.
Spray 2 12-count muffin tins with non-stick spray. Place rounds into muffin tin cups and mold to fit cups pressing to the bottom and up the sides.
Combine pumpkin puree, evaporated milk, sugar, eggs, maple syrup and salt together in a large bowl. Whisk to combine.
Divide the mixture evenly between the cups (about 1/4 cup each) . Depending on how many rounds you get from your pie crusts, you might have leftover pie filling.
Bake 30 - 35 minutes or until toothpick inserted into pies comes out clean. Allow to cool 10 minutes in pan. Use a knife to loosen the edges then remove and cool completly on a cooling rack.
Top whipped cream and cinnamon if desired.

Keep leftovers in the refrigerator and eat within 3 - 4 days.

Nutrition information for estimation purposes only.