The Best Way to Make Delicious Mini Pumpkin Pies

The Best Way to Make Delicious Mini Pumpkin Pies

If you’re searching for simple and tasty recipes, you’ve come to the right place.

Mini Pumpkin Pies. These adorable mini pumpkin pies start out with some pie crusts. You’ll need two pie crusts for this recipe, you either use store-bought pie crusts or you can use my homemade pie crust recipe. These shortcut mini pumpkin pies are made faster and easier with the help of three supermarket shortcuts: pre-made pie crust, sweetened condensed milk, and pumpkin pie spice.

One of the all-time best Mini Pumpkin Pies ever! . Truly the best Mini Pumpkin Pies recipe! It’s super-easy for making,its SO amazingly cozy and delicious, instructions included below.

The Best Way to Make Delicious Mini Pumpkin Pies

Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all! Impress party and dinner guests with these Mini Pumpkin Pies! Everything you love about a smooth and creamy homemade pumpkin pie. You can made this recipe using 8 ingredients and 8 steps. fine don’t waste time, just go ahead This is how you cook it. .

What You Need to Make Mini Pumpkin Pies

  1. You need 2 of Refrigerated Ready to Roll Pie Crust.
  2. Prepare 1/2 cup of Splenda or Sugar.
  3. You need 8 oz of Cream Cheese ( room temp).
  4. Prepare 1 cup of Canned Pumpkin.
  5. You need 1 tsp of Vanilla.
  6. Prepare 3 of Eggs.
  7. Prepare 1 tbsp of Pumpkin Spice.
  8. Prepare 1 of Whipped Cream.

Mini Pumpkin Pies are the only thing better than pumpkin pie – they’re an entire pumpkin pie in ONE bite! You guys all know that my FAVORITE season of the year is fall. I love mini desserts – and these Mini Pumpkin Pies are no exception! Wouldn’t you smile too if you saw a tray full of these cute little jack o’ lanterns smiling up at you from the dessert table at your next.

Step to Make Mini Pumpkin Pies

Ready to cook? Here’s what you need to do :

  1. Pre heat oven to 425.
  2. Mix sugar/splenda, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth.
  3. Roll dough out. Using 4 inch bowl or cookie cutter, cut out 10 circles..
  4. Place each circle into a pre-greased muffin pan. Press in and score bottom with a fork to keep crust from bubbling up as it cooks..
  5. Pour filling into each cup. Fill to top..
  6. Bake at 425 for 15 minutes then turn heat down to 350 and bake for an additional 25-30 minutes..
  7. Let cool on a wire rack for a couple of hours to let pumpkin set..
  8. once cooled, top with whip cream..

Collection by Judy Francone. · These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers. Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired. Make fall favorite pumpkin pie into bite-sized desserts!

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