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Mini Pumpkin Pies
Mini versions of your favorite holiday dessert without making the full pie! Great for kids and appetizer platters.
Ingredients
- 1 28 oz can Pumpkin
- 1 can Coconut Milk
- 1 cup Sugar
- 6 Eggs
- 2 Tbsp Cinnamon
- 2 tsp Pumpkin Pie Spice
- 2 rolls Pillsbury Pie Crust
Ingredients
- 1 28 oz can Pumpkin
- 1 can Coconut Milk
- 1 cup Sugar
- 6 Eggs
- 2 Tbsp Cinnamon
- 2 tsp Pumpkin Pie Spice
- 2 rolls Pillsbury Pie Crust
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Instructions
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Mix first 6 ingredients together in a large bowl. Set aside while you cut the pie crust
Grease bottom of muffin tins with cooking spray
Use 3.5" circular cutter (or the bottom of a can opening) and cut out the dough to place in the bottom of regular size muffin tins.
Pour pumpkin filling inside dough-filled tins 3/4 full
Roll out remaining dough and use leaf cut outs to cut leaf shapes. Place carefully on top of each filled cup, will bake together.
Bake at 350 degrees for 50 minutes. Place on counter to cool for 30 min before eating, or put in the fridge to cool & firm up to eat later.
