Our recipe for mini pumpkin pies made in a muffin tin are the perfect dessert bites for your holiday party. Made from scratch, our easy recipe is perfect to serve while entertaining at Thanksgiving and Christmas.
Toppings: Whipped cream and ground cinnamonif desired.
Instructions
Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients.