Mini Pumpkin Pies Zoom

Mini Pumpkin Pies Recipe

Makes: 3 dozen mini pies.
Skill Level: None

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Step 1

Preheat oven to 400°F. Unroll pie crusts onto lightly floured surface; gently roll out with rolling pin. Cut dough with 2-1/2 in. cutter; press circles into mini muffin pan cavities. Re-roll scraps as needed.

Step 2

In large bowl, beat eggs; stir in pumpkin, sugar, cinnamon, ginger, salt, cloves and milk. Spoon about 1-1/2 tablespoons mixture into each crust.

Step 3

Bake 35-40 minutes or until centers are set and slightly puffed. Cool in pan on cooling rack 15 minutes. Remove from pan and cool completely.

Step 4
Do you have everything you need to get started?
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1 package (14.1 oz.) ready-to-use refrigerated pie crust ((2- 9 in. pie crusts))

1 can (15 oz.) solid pack pumpkin

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cloves

2/3 cup milk



Circles Nesting Cookie Cutters ((2 1/2 in. cutter used))


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Mini Pumpkin Pies is rated 4.0 out of 5 by 2.
Rated 5 out of 5 by from These are very quick and easy to make! I used them for the pumpkin pie filled cupcakes! I used the recipe as directed and they came out perfect!
Date published: 2013-03-11
Rated 3 out of 5 by from These mini pumpkin pies are a nice dessert option if you are looking for individual desserts. They are pretty easy to put together although a bit more work than a regular sized pumpkin pie. Just don't forget the whipped cream!
Date published: 2013-03-05
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