top of page
Baking Croissants

explore my favorite recipes

IMG_4739.heic

mini pumpkin pie cups

all the tastes of fall & holidays

ingredients

directions

pie cups...

  • 1 homemade pie crust or 1 store bought

  • 15 oz. can of pumpkin puree

  • 1/4 cup sugar

  • 2 large eggs

  • 1/2 cup light brown sugar

  • 1 tsp pumpkin spice

  • 1/2 tsp ground cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp vanilla extract 

  • 3/4 cup evaporated milk

homemade whipped cream...

  • 1 cup heavy whipping cream

  • 3 tbsp sugar

  • 1/2 tsp vanilla extract

  1. unroll pie crusts on floured surface. I used a 4 inch flower cutout to add that scalloped edging on the pies, you can also use a round cookie cutter. I was able to make 12 out of 1 roll, I did roll it out with my rolling pin cut and repeated process.

  2. I used an unsalted hard stick of butter to lightly grease my pan, use what you typically would use for your pans. place the cut pieces in each cup of the muffin pan.

  3. Mix together all of the pie filling ingredients, once mixed completely fill each cup - DO NOT OVERFILL. You may have filling left over, if you have more crust and another pan...make a few more.

  4. Turn oven to 350 degrees and place the muffin pans in for about 30 minutes, each oven is different so check it often, you may need to add or subtract a few minutes.

  5. Once you remove them from the oven, let them sit for 15 minutes. 

  6. While the pies are cooling, make your whipped cream. 

  7. Remove the pies and transfer to a baking rake to cool for at least 1 hour. 

  8. When ready to serve, pipe with whipped cream and cinnamon.

  9. ENJOY!

Love it? Rate it
Don’t love itNot greatSatisfiedReally goodLove it
IMG_4733.heic
IMG_4735.heic
IMG_4738.heic
bottom of page