Hello, it’s Vanessa of See Vanessa Craft and I have the cutest Thanksgiving dessert recipe for you! Not only are these mini pumpkin pies adorable, they are also delicious! Make them in a muffin tin with a scalloped cookie cutter for a fun crust design. They are perfect for any dessert table and who can resist a bite sized pumpkin pie?! Make sure to paint a platter at As You Wish to display them on!
INGREDIENTS (makes 12)
1 package refrigerated pie crusts (2 sheets)
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
You’ll also need: flour for dusting, 2 inch scalloped cookie cutter, muffin tin, whipped cream
Step 1: Head to As You Wish to paint a Thankful platter!
Step 2: Preheat oven to 375 degrees. Defrost refrigerated pie crusts according to package.
Step 3: Combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice and vanilla extract using a hand or stand mixer until smooth.
Step 4: Roll out pie crusts on a floured surface. Use a 2 inch scalloped cookie cutter to cut out 12 pie crust circles.
Step 5: Place the circles in a muffin tin, as shown in the photo below.
Step 6: Fill each pie crust to the top with pumpkin pie mixture. Bake for 20 minutes at 375 degrees or until the pie filling is baked.
Step 7: Allow to completely cool before removing from the muffin tin. Place on the thankful platter and enjoy with whipped cream!