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Mini Pumpkin Pies

All the cozy pumpkin pie flavor in a cute little two-bite size. Perfect for Thanksgiving, and everyone gets their own!
Print Recipe
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 refrigerated pie crusts
  • 1 can pumpkin puree 15 oz
  • 1 can sweetened condensed milk 14 oz
  • 2 large eggs
  • 1 tsp pumpkin pie spice

Equipment

  • Muffin tin
  • Bowl

Method
 

  1. Cut the pie crusts into 3.5-inch circles and press into a greased muffin tin.
  2. Whisk the pumpkin, condensed milk, eggs, and pumpkin pie spice until smooth.
  3. Fill each crust about 3/4 full.
  4. Bake at 425°F for 15 minutes, then reduce to 350°F and bake 20 minutes more until set.

Notes

  • Grease the muffin tin before pressing in the crusts.
  • Fill each crust about 3/4 full.