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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.


  • 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


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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