PERSONAL-MINI PUMPKIN PIE
I was craving pumpkin pie, and started thinking about a way to make smaller servings that I could ration out. I didn't want to make one big pie (in fear that I might actually eat the entire thing! Ha ha), so...I came up with this idea. Hope you all enjoy it!
Provided by MamaMeag
Categories Pie
Time 50m
Yield 1 pie worth, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- With 1/4 round measuring cup (or round cookie cutter that size), cut circles out of refrigerated pie crust. You should be able to get 18-20 small circles. Put these back in the refrigerator to keep chilled until pumpkin pie filling is ready.
- Add together all pie filling ingredients, and mix until well blended.
- Using a cupcake pan, line with paper cupcake/baking cups.
- Place a round of pie crust at the bottom of each cup, and press in firmly.
- Fill each cup with pumpkin pie filling, almost to the top.
- Bake for 25-35 minutes (depending on how full you fill the cups), or until outter edges are firm and inside jiggles slightly.
- Remove from oven and cool for 30 minutes.
- Place entire pan in the freezer, and allow to harden.
- Once firm, use a spoon to pop mini pumpkin pies out of the pan.
- Remove paper, defrost, and enjoy your personal serving of pie!
- **You can choose to top your personal pie with fresh whipped cream, or chocolate shavings! Delicious! :).
- Keep in air tight container in the freezer, and then they're ready to eat when you've got that pumpkin pie craving!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ashrafjan Sardar
[email protected]These pies are delicious! I love the flaky crust and the creamy filling. I will definitely be making them again.
Mienie Koortsen
[email protected]These mini pumpkin pies are the perfect fall treat. They're warm, comforting, and full of pumpkin flavor.
Ismail Yousaf
[email protected]These mini pumpkin pies are so beautiful! I love serving them on a platter with a dollop of whipped cream and a sprinkle of cinnamon.
ABDO otaku
[email protected]To save time, I used a pre-made pie crust. It worked just as well and the pies still turned out great.
Ben Oberholzer
[email protected]I made these mini pumpkin pies for a party and they were a huge hit. They're easy to transport and serve, and they're always a crowd-pleaser.
Hemant Jd
[email protected]My kids love these mini pumpkin pies. They're the perfect size for their little hands, and they love decorating them with whipped cream and sprinkles.
Dominique Lopez
[email protected]I made a healthier version of this recipe by using whole wheat pastry flour and reducing the amount of sugar in the filling. It was still delicious and satisfying!
Sheikh asaduzzaman
[email protected]This recipe is a must-have for my Thanksgiving dessert table. The individual pies are perfect for guests to take home as leftovers.
Dave Asbridge
[email protected]I got creative with this recipe and added a layer of chocolate chips to the bottom of each pie crust. It was a delicious twist on the classic pumpkin pie!
Gita Magar
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were delicious. The pies were the perfect size for a small gathering.
SAKIB GAMING OFFICIAL
[email protected]This is my go-to recipe for pumpkin pie. It's always a hit with my family and friends. The individual servings are perfect for portion control, and they're so cute!
Ashiraf tvs computers Laptops Wholesale
[email protected]I tried this recipe and it turned out amazing! The crust was flaky and the filling was rich and creamy. I added a bit of nutmeg and cinnamon to the filling for extra flavor. Everyone loved it!