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Mini Pumpkin Pies with Cinnamon Roll Pie Crust

  • Prep 15 min
  • Total 35 min
  • Servings 24

Turn a simple pie crust into a cinnamon roll pie crust, top it with pumpkin pie filling, and discover how delicious life is in miniature. MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
March 8, 2017


box (14.1 oz) Pillsbury™ Refrigerated Pie Crust
tablespoons butter, melted
teaspoon cinnamon
tablespoons sugar
1 1/4
cup pumpkin puree
large egg
tablespoon cinnamon
Whipped cream for garnish, if desired


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  • 1
    Preheat oven to 400°F. Unroll the Pillsbury™ pie crusts, use a basting brush to coat one side with melted butter, sprinkle with cinnamon and 2 tablespoons of sugar per pie crust.
  • 2
    Roll pie crust back into a log. Cut into 3/4 pieces.
  • 3
    Spray two 12-count mini muffin tins with nonstick cooking spray. Press the cut pieces of pie into the bottom of each cup, pressing with your thumb to move the cinnamon swirl all the way up the sides of the muffin cup, and making a well in the center of the muffin cup.
  • 4
    In a medium bowl, whisk together remaining sugar, pumpkin puree, cinnamon, and egg until smooth and well combined. Spoon mixture into the center of each cinnamon-roll crust.
  • 5
    Bake in oven for 12-18 minutes, or just until the edges of the crust have turned a light golden brown.
  • 6
    Allow to cool slightly before removing mini pies from the muffin tins. Top with whipped cream, if desired.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Thanksgiving pumpkin pie has never been so easy to pick up and gobble! A few holidays back, we introduced you to the Cinnamon Roll Pie Crust. This year, we're getting all mini and making it cuter than ever. These Mini Cinnamon Roll Pumpkin Pies are the cutest tarts this side of puppies, kittens, and giggling babies. Maybe the cutest thing ever. And they are definitely delicious. Topped with a bit of whipped cream, I'd say they're cute enough to eat! Cutest little pumpkin pies ever. Enjoy!

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