Mini Pumpkin Pies
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These mini pumpkin pies are a mini version of the classic fall dessert, featuring a buttery, flaky crescent roll crust that adds crunch to every bite. Each mini pie is filled with smooth, spiced pumpkin filling and is baked to perfection in individual portions.
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.
What Ingredients are in pumpkin pie?
Pumpkin pie is generally made with pumpkin puree (NOT pumpkin pie filling), eggs, granulated sugar, evaporated milk, vanilla extract, and spices.
When I found a recipe for pumpkin pie I was surprised by how easy they were to make. I was excited to 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.
In fact, while I’ve made pumpkin pie pretty much every year since I’ve been making plenty of other pumpkin pie inspired desserts like these super easy Pumpkin Pie Crescents. I’ve received rave reviews for my Pumpkin Pie Parfaits as well. One of my favorite desserts is Rice Krispies Treats Pumpkin 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.
How do I make Pumpkin Pie Spice?
Pumpkin pie spice is super easy to make on your own. Take 3 tablespoons cinnamon, 2 teaspoons ground ginger, and 2 teaspoons of nutmeg and mix together. If you have extra spices at home add 1 teaspoon of ground allspice and 1 teaspoon of ground cloves as well.
These mini pies 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.
Ingredients
For the pies:
- 1/2 c. pumpkin puree
- 3 oz. evaporated milk
- 3 Tablespoons sugar
- 1 egg
- 1/2 teaspoon pumpkin pie spice
- 1 can 8 oz Pillsbury crescent rolls
For the whipped cream:
- 1/2 c. heavy whipping cream
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- 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.
Notes
These sound yummy & easy to make!