Pillsbury Recommends:

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.

By Pillsbury Kitchens

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

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.

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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.
To toast pecans, spread pecans in ungreased shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, until light brown.
Cinnamon can be substituted for the pumpkin pie spice in this recipe.
Use the leftover pumpkin pie mix to double this recipe.

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

*Percent Daily Values are based on a 2,000 calorie diet.

Want more pumpkin pie goodness? Try our Easy Pumpkin Pie.
Can't get enough pie cups? We have all the tips and tricks on How to Make Any Flavor Pie Cups!