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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
October 20, 2016


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


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  • 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

No nutrition information available for this recipe

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