With Thanksgiving just around the corner, this is the time of year that I love to start cooking and baking. I don’t cook much during the rest of the year, but something about the holidays always makes me want to! Last year, I made these mini pumpkin pies and they were a huge hit. I had to make them twice – once for us (spoiler alert: we ate them all) and again for our family.
(post contains affiliate links, see disclosure)
They’re definitely on my list to make again this year and they are so quick and easy to make! Sometimes, they don’t come out perfect but I think that’s what makes them so cute.
Mini Pumpkin Pies
- Pumpkin Pie mix, I used this
- Pie crust, I used this
- mixing bowls, these are my fav
- rolling pin
- muffin pan
- large round cutters, I used these
- crust cutters, I used these
First, follow instructions on box for pie crust and roll it out. I used flour on the cutting board and rolling pin to keep the dough from sticking. Then, using the round cutters, cut out round circles to fill the muffin pan.
Keep rolling and re-using dough until enough rounds are cut for the muffin pans. One box of dough was able to make 24 mini pie crusts for me. Then, do the same for the decorative cut outs.
I cut one for each mini pie. These Fall pie crust cutters are the cutest and make the mini pumpkin pies something special. Plus, you can use them for larger pies do. You’ll feel like Martha Stewart bringing a fancy homemade pie to family Thanksgiving. 🙂
Mix the pumpkin pie filling according to instructions and set aside. Spray the muffin pan with non-stick spray and fill each section with the pie crust. I tried to make each one fold over for a thicker crust. Then, fill with pumpkin pie mix and top with decorative pie leaf. I left some without the leaves, for those who don’t like a lot of crust. If you do like crust, the leaves are perfect!
Bake at 350 degrees for about 20-25 minutes or until crust is golden brown. I also used a butter knife to check the centers of the pies. If the knife comes out clean, they are done! Then, I let them cool about 20 minutes in the pan and then another 30 on the cooling rack.
I put them in a large container and kept them in the fridge. I may or may not have grabbed one every time I opened the fridge. 🙂 Also, having a can of Reddi Whip is super handy for a quick dollop of whipped cream! I swear these are so good and the whole family will love them!
What do you do during the holidays? Store bought or homemade?
LIKE THESE MINI PUMPKIN PIES? PIN IT & SAVE FOR LATER!