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–+ servings
Mini pumpkin pies with leaf-shaped tops cooling on wire rack

Mini Pumpkin Pies

Individual pumpkin pies made easy with store-bought crust and adorable leaf toppers.
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Prep Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 185 kcal

Ingredients
  

  • 2 Rolls Pre Made Pie Crust (1 box)
  • 15oz Can Pumpkin
  • 1/4 Cup Milk
  • 1 Large Egg
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Nutmeg

Instructions
 

  • Cut pie crust circles and press into muffin cups
  • Mix pumpkin filling ingredients until smooth
  • Fill crusts with pumpkin mixture evenly
  • Top with leaf-shaped pastry cutouts
  • Bake at 400°F for 16-20 minutes

Notes

Store covered in refrigerator for up to 3 days. Can substitute pumpkin pie spice with a mix of cinnamon, ginger, and cloves. For best results, let cool completely before removing from pan.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 20mgSodium: 180mgFiber: 2gSugar: 8g
Keyword autumn treats, easy baking, fall desserts, individual pumpkin pies, mini pumpkin pies, pumpkin pie recipe
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