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Mini Pumpkin Pies

Super easy pumpkin pies that are perfect for a fall party!
Prep Time25 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 12 mini pies
Calories: 113kcal
Author: Eden

Ingredients

  • 1 can pumpkin puree
  • 3/8 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 Refrigerated Pie Crust not in a pie shell
  • 1 tbsp heavy cream
  • 1 egg beaten
  • cinnamon and sugar

Instructions

  • Preheat the oven to 350°F. To make the filling, mix the pumpkin, brown sugar, spices and heavy cream in a bowl.
  • Unroll the pre-made dough on a flat surface. There are two in one box.
  • Using a 2 1/2 inch biscuit cutter, cut out at least 18 circles. Roll the extra dough out and cut some more with the biscuit cutter.
  • Cover a cookie sheet with parchment paper. Place 9 dough circles on the parchment paper.
  • Add in about a tablespoon pie filling, then place a dough circle on top. Press together with your fingers to seal them. Then use a fork to get a nice edge.
  • Whisk one egg in a small bowl and then brush on top of the dough. Sprinkle with cinnamon and sugar.
  • Bake for about 20 minutes or until golden brown. Top with yummy whipped cream, cinnamon and sugar and serve with ice cream!

Nutrition

Calories: 113kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 101mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5550IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg