Move over, full-size pumpkin pie – because I've got a crazy easy recipe for mini pumpkin pies that are just as good!
I have a secret: These Mini Pumpkin Pies are easier to make and serve than a full-size pie. In fact, once they're done they're self-serve!
And they're so easy to make using Pillsbury's delicious pie crust. Because letʼs be real – itʼs not always convenient to make your own.
I love bite-sized desserts that are easy to make, and these have me getting into the fall spirit. But be warned, theyʼre definitely a dessert you canʼt stop eating. My mother and I ate ALL of these individual pies – with a side of ice cream and topped with rich, vanilla whipped cream. So good!!
To make them, first preheat the oven to 350 degrees F and grab your ingredients.
Unroll the pre-made dough on a flat surface. There are two rolls 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.
Then cover a cookie sheet with parchment paper and place 9 dough circles on it.
To make the filling, mix the pumpkin, brown sugar, spices and heavy cream in a bowl. Add in about a tablespoon of 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 it on top of the dough.
Sprinkle with cinnamon and sugar.
Bake for about 20 minutes or until golden brown.
Gorgeous! Cool a bit and place on a serving platter.
These are a wonderful Thanksgiving or fall dessert buffet idea!
If you can't resist a bite about now, we won't judge...
Top with yummy whipped cream and serve with ice cream!