14 mini pies
1 hour 20 minutes
Transform classic pumpkin pie into small cupcake-sized portions with these adorable mini pumpkin pies. Easy to make and perfect for meal prepping or freezing!
‣ 2 sheets refrigerated pie crust ‣ 15 ounces pumpkin puree ‣ 14 ounces sweetened condensed milk ‣ 2 large eggs ‣ 2 teaspoons pumpkin pie spice, plus more for garnish (optional) ‣ 1/2 teaspoon salt ‣ 1/2 cup Cool Whip, optional
Start by rolling out the refrigerated dough, then using a round shape that’s about 3 1/3 inches wide (such as a bowl, jar, or a large canning ring) cut out about 14-16 circles.
Spray two muffin tins with cooking spray, then press the cut-out pie dough into each cavity, lining up the edges so that the dough lines up with the rims in the tin. Once all the dough has been placed, set the muffin tins aside for now.
Using a stand mixer (or hand mixer + large bowl), whip together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
Spoon the pumpkin pie mixture on top of the prepared pie dough, filling each cavity up almost all the way. Once done, send them off to bake!