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Mini Pumpkin Pies

  • Prep 10 min
  • Total 25 min
  • Ingredients 5
  • Servings 16

Make fall favorite pumpkin pie into bite-sized desserts! With just five ingredients and 25 minutes you’ll have tasty little pumpkin pies to share. ...MORE+ LESS-

Nikki Gladd Nikki Gladd
September 12, 2017

Ingredients

1
box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
1 1/2
cups cold milk
1
package (3.5 oz.) instant vanilla pudding mix
1 1/2
teaspoon pumpkin pie spice
1
can (15 oz.) pumpkin puree

Steps

Hide Images
  • 1
    Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
  • 2
    Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
  • 3
    In a large mixing bowl, whisk together the milk and pudding mix until thickened. Stir in the pumpkin pie spice and pumpkin puree until thoroughly combined.
  • 4
    Fill each shell with the pumpkin mixture. Serve immediately, or refrigerate and serve within 3 days. Top with a dollop of whipped cream before serving.

Expert Tips

  • To make up to 20 tarts, reroll the scraps of pie dough to a thin layer, and cut more rounds.
  • Reserve any leftover pumpkin pie filling to use as a dip with graham crackers.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
230mg
10%
Potassium
90mg
3%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Serving mini pumpkin pies is a fun way to change up the classic pumpkin pie tradition, but it’s also a great way to serve pumpkin pie to a crowd. This recipe can actually make up to 20 mini pies! This interpretation of pumpkin pie aligns nicely with the new trend of Friendsgiving, which is quickly moving from trend to tradition. It’s an easy make-and-take recipe, and as an added bonus, you can make these mini pies in advance of the holiday or party. They keep in the refrigerator for up to three days. If you still can’t imagine your Thanksgiving holiday without traditional pumpkin pie, you can make the minis for the office or for the kids to take to school, and still make the classic pumpkin pie for Thanksgiving Day.

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