Mini Pumpkin Pies

Thanksgiving is just around the corner! If you are looking to make a recipe that'll impress your family and friends, try this out! These mini pumpkin pies are perfect for passing out at a big party (or just for yourself) and they're incredibly easy to make. Seriously. So easy. These bite-sized babies are packed full of fall flavor. The pumpkin is so smooth and rich while the flavor is not too muttled and has just the right amount of sweetness. 

Normally, I prefer making a pie completely from scratch BUT I wanted to see how these would turn out with a boxed pie crust mix and WOW were they good. If you are in a rush, I recommend using Trader Joes' frozen pie crusts. They're very flakey and butter, which is how a good pie crust should be!

By the way, I will post my favorite pie crust recipe before thanksgiving in case you want to try it out with these! But for now, here is this gem of a recipe. 

Remember, a pie is a pie- no matter how small! (I think Dr. Seuss would agree)


1 Can Pumpkin Puree (NOT Pumpkin Pie filling)

1 15oz Can Sweetened Condensed Milk

1 Tablespoon Pumpkin Pie spice

2 large eggs, beaten

1 teaspoon vanilla extract

You will also need:

1 box of 2 pie crusts, thawed (I got mine from Trader Joes)



1. Preheat your oven to 425F. Spray a muffin tin with a non-stick cooking spray. Set aside. In a large bowl, mix together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, eggs and vanilla extract until smooth. Set aside. 

2. Once your pie crusts are completely thawed, use a large cup or a cookie cutter (about 5 inches in diameter) and cut circles of dough, about 1/4-1/2 inch thick, depending on your preference. Place each circle evenly in each muffin tin, making sure there are no holes or tears. This step can be tricky so make sure you have greased the muffin tin well enough. You will need to re-roll the dough to make more circles. Then pour 3-4 Tablespoons of the pumpkin mixture into each cup. There should be about 1/2 inch of pie crust still showing. Once they are all full, place the muffin tin in the oven and bake for 10 minutes. Then reduce the oven to 350F and bake for 20-25 minutes. The crust should be browned and, once you remove them from the oven, the center of the pies are slightly jiggly. Remove from the oven and let cool in the pan for 5-10 minutes.  Then place on a cooling rack until completely cool.