Mini Pumpkin Feta Pies Recipes

MINI PUMPKIN PIES RECIPE

Mini Pumpkin Pies Recipe image

Mini Pumpkin Pies are made in a muffin tin! This easy recipe uses sweetened condensed milk and couldn't be more simple - it's an easy portable pumpkin pie. We love these with whipped cream!

Provided by Dorothy Kern

Categories Dessert

Time 50m

Number Of Ingredients 6

Ingredients

1 pie crust recipe (from scratch or from a package of 2)
1 cup pumpkin puree
5 ounces sweetened condensed milk (about 1/2 of a 14 ounce can)
1 large egg
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Steps:

Preheat oven to 350°F.
Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. You'll get about 8-9 circles.
Spray a regular size cupcake pan with nonstick cooking spray and press one circle into each cavity.
Whisk together pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the mixture evenly between the pie crusts.
Bake for about 25-35 minutes or until the center of the pies are solid and the crusts are golden around the edges.
Cool completely before removing from pans. Use a butter knife to gently help loosen each pie.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

Nutrition Facts : ServingSize 1 serving, Calories 154 kcal, Carbohydrate 20 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 235 mg, Fiber 1 g, Sugar 10 g

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