Make these for Thanksgiving or for any time of the year if you need a little pumpkin spice in your life.
How to make Mini Pumpkin Pies with Pie Crust
These are the perfect treat for Thanksgiving. Or make these for an easy on the go treat any time a pumpkin spice craving hits.
- Course: Brunch, Dessert
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 people
- Author: Jenna Passaro
Ingredients You Need
- 1 pie crust
- 3 large eggs divided
- 2 cups pumpkin puree
- 1 tsp pumpkin pie spice
- 300ml Nestle condensed milk
Process or Instructions
In a separate bowl, crack and whisk the third egg and set aside to use as an egg wash.
Process: Step 2
Make the hand pie dough circles. Use a hand pie press tool or cut 3-5” circles by hand.
Alternatively, you can cut the dough in squares which will make triangles when folded.
Process: Step 3
Brush 1/2 inch of egg wash along the outside of the pie circles using a pastry brush.
Add about 1-2 tablespoons of filling to the center of the pie dough circles.
Fold mini pumpkin pies in half and seal together by pressing the egg wash brushed dough together.
Process: Step 4
Add mini pies to a baking sheet lined with parchment paper.
Brush the top of the mini pies lightly with remaining egg wash.
Use a fork to poke a couple holes in the top to release steam while the pies cook.
Process: Step 5
Bake mini pumpkin pies for 25-30 minutes until golden brown.
Remove from the oven and allow to cool before serving. The insides will be hot!
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