Mini Pumpkin Pies

Course Dessert, Pie

Cuisine American

Keyword mini-pumpkin-pies, pumpkin-pie-recipes

Prep Time 25

Cook Time 20

Cooling time 3

Total Time 3 45

Servings mini pies

Calories 273kcal

Rollout pie crusts on a lightly floured non stick surface. Use a 3” cookie or biscuit cutter, to cut out 12 discs. Re-roll scraps as needed to yield 12.
Place rounds into each cup of a standard cupcake pan lightly sprayed with baking spray. Press onto bottom and sides. Flute edges as desired with the tines of a fork. Once all crusts are in place, place into the fridge to chill for 20 minutes, before filling.
To bake: Preheat oven to 350°F. In a medium size mixing bowl whisk together pumpkin, heavy cream, granulated sugar, pumpkin pie spice, salt, vanilla and eggs. Mix well.
Divide filling evenly among muffins cups. (Use a small scoop for even distribution)
Bake at 350°F for 25-30 minutes or just until the centers are set when gently shaken.
Cool pies in the pan on a cooling rack. Carefully remove and store chilled for at least 3 hours.
To make whipped cream: In a medium-size mixing bowl using an electric mixer, whip together cream, sugar and vanilla until stiff peaks have formed. Add to a piping bag (or a resealable Ziploc bag with the corner snipped off) and pipe little dollops of cream onto each mini pumpkin pie. Dust with additional pumpkin pie spice.
Store leftovers chilled in an airtight container for up to 3 days.

To save time, one 8 ounce tub of frozen whipped topping, thawed can be substituted for fresh cream.