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Streusel-Topped Pumpkin Pie Cups

streusel-topped pumpkin pie cups Dessert
Streusel-Topped Pumpkin Pie Cups
  • Prep 20 min
  • Total 60 min
  • Ingredients 10
  • Servings 8

If you haven't tried our popular pie cups yet, now's the time! These fall-inspired mini pumpkin pies are made with a Pillsbury™ cinnamon roll base, topped with a crumbly oatmeal-pecan streusel mixture and are perfect as portable pies for your next party. MORE+ LESS-

Updated July 16, 2019

Ingredients

1
can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls)
1
cup canned pumpkin pie mix (not plain pumpkin)
2
tablespoons half-and-half
1
egg yolk
2
tablespoons quick-cooking oats
2
tablespoons chopped pecans, toasted
1
tablespoon all-purpose flour
1
tablespoon firmly packed brown sugar
1/2
teaspoon pumpkin pie spice
3
tablespoons cold butter

Steps

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  • 1
    Heat oven to 375°F. Spray bottoms of 8 nonstick (2 3/4x1 1/4-inch) muffin cups.
  • 2
    Separate dough into 8 rolls. Press 1 roll cinnamon side up, in bottom and up side of each muffin cup. Set aside. Reserve icing.
  • 3
    In small bowl, stir pumpkin pie mix, half-and-half and egg yolk until well blended. Spoon about 2 tablespoonfuls into each cinnamon roll-lined cup.
  • 4
    In another small bowl, mix oats, pecans, flour, brown sugar, pumpkin pie spice and butter with fork or pastry blender until coarse crumbs form. Divide crumb mixture evenly over pumpkin mixture in each cup.
  • 5
    Bake 15 to 18 minutes or until deep golden brown (pumpkin will be soft). Cool in pan 5 minutes. Remove from muffin cups to cooling rack. Cool 15 minutes.
  • 6
    Spoon reserved icing from cup into small microwavable bowl; microwave uncovered on High about 10 seconds or until thin enough to drizzle. Drizzle over cups. Serve warm.

  • To toast pecans, spread pecans in ungreased shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Expert Tips

  • Use pumpkin pie mix for this recipe, not canned pumpkin. Pumpkin pie mix includes all the spice flavors and sweetness you would usually add to canned pumpkin—making these pie cups even easier to prep.
  • Cinnamon can be substituted for the pumpkin pie spice in this recipe.
  • Use the leftover pumpkin pie mix to double this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Pie Cup
Calories
270
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
430mg
18%
Potassium
90mg
3%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
5%
Sugars
18g
Protein
4g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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