Mini Pumpkin Pies
Super easy pumpkin pies that are perfect for a fall party!
Servings: 12 mini pies
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