I didn’t used to like pumpkin pie. In fact, for many years I actively avoided it like the plague. I think it was because most of the pumpkin pies I had tried were store bought. One year before Thanksgiving my husband asked if I would make him a pumpkin pie. I had no idea he even liked them so I agreed to make him one.
When I found a recipe I was surprised by how easy they were to make. I whipped one up the very next day for my husband. He was thrilled with it and I tasted a little sliver. Surprisingly it was pretty good. Ever since then I’ve made several pumpkin pies in the fall for both my husband and I to enjoy. The only problem with making a whole pie is that it’s just the two of us and it’s hard to eat an entire pie.
I found this recipe for mini pumpkin pies and thought they would be perfect. The filling is very similar to a regular pumpkin pie and the crust is made from crescent rolls. They were really easy to make and I ended up with 20 of them. The crust gets puffy and delicious with the pumpkin filling the inside. My husband wished there was a little more pumpkin in them so in the future I’ll make sure not to overlap the dough in order to get more pie filling in the middle.
The fun part about these pies is that they are easy to pick up and eat so they are great for parties or events. Plus, since they are bite sized there’s really no waste. I made them recently when my family came for dinner and everyone seemed to enjoy them.
- ½ c. pumpkin puree
- 3 oz. evaporated milk
- 3 T. sugar
- 1 egg
- ½ t. pumpkin pie spice
- 1 can (8 oz) Pillsbury crescent rolls
- ½ c. heavy whipping cream
- 2 T. sugar
- 1 t. cinnamon
- Preheat the oven to 350 degrees.
- In a large bowl combine the pumpkin puree, evaporated milk, sugar, egg, and pumpkin spice. Mix well and set aside.
- Unroll the can of crescent rolls. Pinch the seams together. Using a pizza cutter, cut the rectangle in half lengthwise. Then cut into 20 squares.
- Press each square into the cup of an ungreased mini muffin tin. Fold the edges over as needed to make the pie cup.
- Fill each cup with the pumpkin mixture. Fill almost to the top of the cups. Place the muffin tin in the oven and bake for 20 minutes.
- Remove from oven and cool for 10 minutes before removing from the pan.
- To make the whipped cream place the heavy cream, sugar, and cinnamon in a large bowl. Beat with a hand mixer until thick. It should be the consistency of whipped cream.
- Before serving pipe whipped cream onto each mini pumpkin pie.
Happy Thanksgiving to all of my readers and their families! May you have a happy and healthy Thanksgiving Day.