Mini Pumpkin Pies

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These mini pumpkin pies have all the creamy pumpkin pie full of pumpkin spices of a full sized pie. They are easier to make and more fun to serve!

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STEP 1: Roll out your chosen pie dough. Use a 3.5 inch cookie cutter to cut 12 circles.

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STEP 2: Place the dough circles in a muffin pan, pressing them all the way to the bottoms and sides.

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STEP 3: Mix pumpkin puree. sugar, brown sugar, heavy cream, egg, vanilla, salt, cinnamon, pumpkin pie spice, and nutmeg.

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STEP 4: Fill each muffin tin cup 3/4ths full with batter.

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STEP 5: Bake for 17-20 minutes at 400°F.

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STEP 6: Let the pies cool in the pan for 30 minutes. Then move them to a cooling rack.

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STEP 7: For homemade whipped cream, beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks.

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