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Mini Pumpkin Pies

Makes 12 (1 mini pie) Servings in standard muffin tin.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 12
Calories: 342kcal
Author: Christopher Kosovich

Ingredients

  • 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

Instructions

  • 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.
  • Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.
  • Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack.
  • Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired.