These mini pumpkin pies are just the perfect little bite sized treat! Great to make ahead for serving a crowd!
My pies are all made for Thanksgiving, side dishes are ready and waiting, and all that I can keep thinking about is, maybe I just need one more thing for our menu.
It reminds me so much of my Grandmother during the holidays. She would plan and plan her menu, looking back through her notebook that she kept for holiday and special occasion meals. She had to make sure that she had something that each person in the family loved and tried her best to include at least one of our favorites. From the turkey to the chicken to the side dishes – there was something for everyone on her huge buffet. So much so, that she always had to make room on another table just to hold all of the platters of food.
To say that her holiday meals ended with everyone well-fed and feeling loved is a complete understatement. Without even hinting about how much time she’d spent in the kitchen, we all knew she’d taken the time to think of each of us in planning her menu.
So, I decided that along with the cornbread dressing, sweet potato casserole, and pecan pie, I’d whip up these little baby pumpkin pies just in case.
Here’s my mini pumpkin pie recipe. I hope you have a great Thanksgiving week!
Mini Pumpkin Pies!
Ingredients
- 1 Pie Crust Recipe
- 1 Pumpkin Pie Recipe
- whipped cream, for garnish
- pumpkin pie spice, for garnish
Instructions
- Preheat oven to 425º F. Spray a mini muffin pan with nonstick spray. Cut circles in pie crust with a 2 1/2 – inch fluted or straight sided biscuit or cookie cutter. Press into prepared muffin pan.
- Mix pumpkin pie filling and spoon into pie crust. Bake for 15 minutes, then reduce heat to 350º F and bake until set in the center, about 20 minutes.
- Remove from the oven and allow to cool completely. Top each with whipped cream and a sprinkle of pumpkin pie spice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
