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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
2 eggs
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

DIRECTIONS

Step 1: Head to As You Wish to paint a Thankful platter!

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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.

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Step 5: Place the circles in a muffin tin, as shown in the photo below.

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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.

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Step 7: Allow to completely cool before removing from the muffin tin. Place on the thankful platter and enjoy with whipped cream!

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You may also like: Butternut Squash Soup, Cherry Pie Lattice Top Crust & Sweet Potato Casserole