Mini Pumpkin Pie Cups

Mini Pumpkin Pie Cups, classic individual pumpkin pies perfect for gatherings or a fun fall treat!

What is more fall or Thanksgiving than pumpkin pies?! They are one of Jeremy’s favorite fall desserts. So I knew making them for the last recipe in the Thanksgiving series would really set it off with a bang! These mini pumpkin pie cups are so adorable and super easy to make using store bought pie crust. I love the way they look on a decorated fall tablescape with other mini desserts, how cute!

The inspiration for this post came from Dessert for Two and the recipe from the filling from Libby’s.

Rate this Recipe

Mini Pumpkin Pie Cups

5 from 2 votes

Print Recipe

Pin Recipe

Ingredients

  

• ▢ 4 frozen pie crusts
• ▢ 1 can 15 oz pure pumpkin
• ▢ 1 can 12 oz evaporated milk
• ▢ 3/4 Cup granulated sugar
• ▢ 1 tsp ground cinnamon
• ▢ 3/4 tsp pumpkin pie spice
• ▢ pinch of salt 1/8 tsp
• ▢ 3 large eggs

Instructions

• Preheat oven to 400 degrees.
• In a large bowl, beat 2 of the eggs. Add in the canned pumpkin and combine. Add in the sugar, spices and salt and mix to combine. Last, add in the evaporated milk and stir until fully incorporated. Set aside while assembling pie crusts.
• About an hour before baking, take the pie crusts out of the freezer and let come to room temperature. Take crust out of the tin and flatter. Using a 4 inch round cookie cutter, cut out round of dough. You will have left over crust, so taking a rolling pin, add a little flour to your work surface and rolling pie. Roll out the dough to about an 1/8th of an inch, the thickness of the other dough rounds. Repeat the process of cutting out round with the cookie cutter. Carefully mold in the rounds of crust into a cupcake tin that has been sprayed with cooking spray.
• Pour in the pumpkin mixture. Take the additional egg and beat, brush the exposed dough with egg. (I used left over dough to cut out leafs/feathers, brush these with egg as well if using.) Bake for 10 minutes, reduce heat to 325 degrees and bake an additional 15 to 20 minutes or until a knife/toothpick inserted into the center comes out clean.
• Let cool in the tin completely. Carefully pop out the pies, you may need to run a knife along the edges to get them out. Serve with whipped cream if desired, enjoy!

Nutritional Disclaimer

Love this recipe?Follow @ThisSillyGirlsKitchen for even more delicious recipes!!

Step by Step Directions

It may seem like a lot of steps but they are a cinch to make. So what do you think? I bet your family will go nuts for these little cuties!! For some reason mini desserts are just more fun and you won’t feel guilty after eating one, but I won’t tell if you sneak a couple more!! 😉

Don’t forget to check out Parrish’s last Thanksgiving recipe for No Bake Pumpkin Gingersnap Cheesecakes:

Check back next week for the beginning of our Christmas series! (I know, Christmas already?! Holy cow.) In the meantime, check out these other popular cute mini desserts by clicking on the images:

.

.

[adsenseyu2]