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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.
Course Dessert
Cuisine Dessert
Prep Time 20 min
Cook Time 50 min
Servings
dozen
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
Course Dessert
Cuisine Dessert
Prep Time 20 min
Cook Time 50 min
Servings
dozen
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
Instructions
  1. Oven to 350 degrees.
  2. Mix first 6 ingredients together in a large bowl. Set aside while you cut the pie crust
  3. Grease bottom of muffin tins with cooking spray
  4. 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.
  5. Pour pumpkin filling inside dough-filled tins 3/4 full
  6. Roll out remaining dough and use leaf cut outs to cut leaf shapes. Place carefully on top of each filled cup, will bake together.
  7. 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.
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By |2018-11-16T18:17:01+00:00November 16th, 2018|Uncategorized|0 Comments

About the Author:

Jennifer Bryant is the wife of a good man and mother of two precious kids. Her favorite things include, reading, organizing, blogging, singing with her kids, laughing out loud with her husband, and making food for people. She lives in Honolulu, Hawaii and dreams of taking her family on marvelous adventures across the globe. In the meantime, she blogs about life and family, and encourages others to build practical skills for healthy communication, simple living, and discover their awesomeness. Read more of her posts on Facebook, Instagram, Twitter, and Pinterest.

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