Mini Pumpkin Pies. Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all! For the Mini Pumpkin Pies, unroll crusts on lightly floured surface. Press dough rounds into muffin pan sprayed with no stick cooking spray.

These Mini Pumpkin Pies are seriously so good. Just don't forget the little dollop of whipped cream, or Cool Whip! Sure, a full-sized pumpkin pie is great, but Mini Pumpkin Pies are perfect for parties or just, you know…snacking. You can have Mini Pumpkin Pies using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mini Pumpkin Pies

You need 2 of Refrigerated Ready to Roll Pie Crust.
It's 1/2 cup of Splenda or Sugar.
You need 8 oz of Cream Cheese ( room temp).
It's 1 cup of Canned Pumpkin.
Prepare 1 tsp of Vanilla.
It's 3 of Eggs.
Prepare 1 tbsp of Pumpkin Spice.
It's 1 of Whipped Cream.

With tons of pumpkin pie recipes to choose from, we suggest using this version as a fun on-the-go treat or as a yummy holiday sweet that'll still leave room for your other favorite desserts—no need to resist all the apple and pecan pies sitting on the table. And when a mini pie just won't cut it, Betty's got all the tips you need to. Mini Pumpkin Pies in a Muffin Tin are bite-sized, perfectly portioned pumpkin desserts that are crowd-pleasers, and perfect for parties or holiday get togethers. If you love the sweet, custard of a traditional pumpkin pie, you will surely love these mini pies which taste exactly like a larger slice of pie.

Mini Pumpkin Pies step by step

Pre heat oven to 425.
Mix sugar/splenda, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth.
Roll dough out. Using 4 inch bowl or cookie cutter, cut out 10 circles..
Place each circle into a pre-greased muffin pan. Press in and score bottom with a fork to keep crust from bubbling up as it cooks..
Pour filling into each cup. Fill to top..
Bake at 425 for 15 minutes then turn heat down to 350 and bake for an additional 25-30 minutes..
Let cool on a wire rack for a couple of hours to let pumpkin set..
once cooled, top with whip cream..

These adorable mini pumpkin pies come in a crispy and flaky pastry crust. There is just the right amount of filling-to-pie-crust ratio in every bite. The filling is smooth and heavily spiced to balance the light tasting flavor of pumpkin. The whipped cream on top not only looks pretty, it adds a whole other layer of rich, creamy-vanilla taste. With these pumpkin pie bites, you get all the same flavors of a homemade pumpkin pie, with less prep time, less bake time, and a higher crust-to-filling-ratio. 😉 I don't know about you, but I'm convinced that the crust is sometimes the best part of a pie, and with these mini pumpkin pies, you get flaky crust in every single bite!