Mini Pumkin Pies

Mini Pumpkin Pies
Prep time
Cook time
Total time
Makes 12 (1 mini pie) Servings in standard muffin tin.
Serves: 12
  • 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® Pure Vanilla Extract
  1. Preheat oven to 375°F. For the Mini Pumpkin Pies, unroll crusts on lightly floured surface. Using a 3½-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. Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired.
Nutrition Information
Serving size: 1 mini pie Calories: 342 Fat: 18g Carbohydrates: 39g Sodium: 210mg Fiber: 2g Protein: 6g Cholesterol: 70mg


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