How to Make Small Batch Pumpkin Pies--Makes Just 6 Mini's!

Sometimes you only want a bite of dessert. (I don’t know what that’s like, but I’ve heard that it happens to other people.) And sometimes you only want just enough to calm a craving or to avoid copious amounts of leftovers. Small batch desserts to the rescue!

Small Batch Mini Pumpkin Pies recipe

Having a small Thanksgiving get together this year? Small Batch Mini Pumpkin Pies are the answer.

Small Batch Mini Pumpkin Pies recipe

This recipe makes 6 perfect little pies that can be dressed up, dressed down, or left just as they are.

Small Batch Mini Pumpkin Pies recipe

Normally I make my own pie crust, but when time is tight, store­bought crust is perfectly acceptable.

Small Batch Mini Pumpkin Pies recipe

The thing that I like about using a pre­rolled crust here is that it saves so much time and everything is the small thickness. (Not always the case with my “rustic” looking homemade crusts.) Gently press the dough in to the Good Cook Nonstick 6 Cup Muffin Tin. You can also use the Sweet Creations Alphabet Cookie and Fondant Cutters to cut out some P shapes out of the extra pie dough. Cute, right?

Small Batch Mini Pumpkin Pies recipe

Small Batch Mini Pumpkin Pies

Preparation 15 Cook Time 20 Serves 6     adjust servings

Small Batch Mini Pumpkin Pies are perfect for the most serious of pumpkin pie cravings. Perfect for small gatherings or just because.

Ingredients

  • 1 pie crust (homemade or store bought) 3/4 cup buttermilk
  • 1 cup pumpkin puree
  • 1⁄3 cup sugar
  • 1 teaspoon cinnamon 1⁄4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg

Instructions

Preheat oven to 350°. Using a large glass, cut pie crust into 6 circles. Gently press into the bottom and up the sides of a 6­cup muffin tin. Use a cookie cutter to cut out decorations with remaining pie crust. Chill until ready to use. In a small bowl, whisk together buttermilk, pumpkin, sugar, cinnamon, salt, vanilla, and egg. Add a scant 1⁄4 cup of pie filling to each muffin cup. Top with pie crust decoration. Bake for 30 minutes, or until crust is golden and filling is just set. Cool for 20 minutes, then transfer to a rack to cool completely.

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