These mini pumpkin pies are the perfect holiday recipe – serve them as a sweet appetizer or as a sweet ending to a holiday meal.
This post is sponsored by Pillsbury.
When it comes to Thanksgiving, I love the turkey. The stuffing, the cranberry salad, the festive green beans. I almost always eat too much.
But let’s face it – the dessert is the most fun.
When it comes to food, my family definitely is never lacking. If you ask everyone to bring a pie for Thanksgiving, you can bet that they will each show up with at least 2. I’m not even kidding you. Sometimes I think we have enough for each man, woman and child to consume one whole pie, all on their own. But I am not complaining. Because if you know me, you’ll know that I love pie. (I think I get this from my dad. Pie is his favorite!)
The thing about having sixty-two different pies, though, (ok, I’m exaggerating on the number just a little bit), is that it’s hard to sample every single one of them. What we all usually end up doing is taking a little tiny sliver of each dessert so that we can make it through, trying as many as we can before we are so stuffed that we can’t move. It works, but it’s not pretty.
Do you know what is pretty?
Mini pies.
Two bites, no mess. It really doesn’t get any better, does it? I’m always a sucker for things in individual servings, and these pies are no exception. Filled with that familiar pumpkin pie flavor, these are made even easier by making the crust from Pillsbury crescent rolls. I know I just talked about my favorite pie crust recipe. But if you are still intimidated, this is a great shortcut to take. They bake up buttery and flaky, and they completely compliment the sweet pumpkin filling. Top it all off with a dollop of whipped cream, and I think I have myself a new holiday tradition!
Wanna see how easy they are to make?
You start off by making your pie filling. This is pretty basic – pumpkin puree, evaporated milk, sugar, an egg, and pumpkin pie spice.
Open one can of crescent rolls at a time, and lay them out on a work surface. Pinch together all of the diagonal seams. Use a pizza cutter to cut the dough into 16 squares.
Take each square and form a cup in a mini muffin pan. These are pretty forgiving – if the edges are too long, just tuck them in and press.
Fill the cups with the pie filling.
Bake them up until the crescents are golden brown and the filling has just set. Let them cool and then serve them with whipped cream.
And try not to pop 8 of them directly into your mouth. Because you are going to want to!!
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Mini Crescent Pumpkin Pies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 48 mini pies 1x
Description
These mini pumpkin pies are the perfect holiday recipe – serve them as a sweet appetizer or as a sweet ending to a holiday meal.
Ingredients
- 3/4 cup plus 2 tablespoons pumpkin puree (not pumpkin pie mix)
- 6 oz evaporated milk
- 6 tablespoons sugar
- 1 egg
- 1/2 teaspoon pumpkin pie spice
- 3 cans (8 oz each) Pillsbury Crescent Rolls
- Whipped cream, for serving
Instructions
- Preheat the oven to 350°F.
- Combine the pumpkin puree, evaporated milk, sugar, egg and pumpkin pie spice in a medium bowl. Mix well.
- Unroll one can of the crescent rolls into a rectangle. Pinch the diagonal seams together. Using a pizza cutter, cut the rectangle into 16 squares. Press each of the squares into an ungreased mini muffin tin, folding the edges over as needed to make a cup.
- Fill each of the cups with the pumpkin mixture. Transfer to the oven and bake until the cups are golden brown and the filling is set, about 20 minutes. Let cool for 10 minutes.
- Serve topped with whipped cream.
**Thank you to Pillsbury for sponsoring this post. Because of sponsors like Pillsbury, I am able to bring you all of the recipes I feature here.**
Katrina @ Warm Vanilla Sugar says
November 7, 2013 at 4:25 amCute!! Anything mini is always a good idea. I’ll take two please 🙂
Colleen @ What's Baking in the Barbershop?! says
November 7, 2013 at 5:37 amHow clever, cute, and fun! Love these. Bite-sized desserts always seem to be a hit 🙂
Tieghan says
November 7, 2013 at 6:37 amThese are the cutest most delicious bites!! I am so excited about making them! 🙂
Norma | Allspice and Nutmeg says
November 7, 2013 at 11:33 amYes, I’ll have 2 or 3 please.
Rebecca says
November 7, 2013 at 12:19 pmThey look too cute to eat 😉
Stephanie @ Girl Versus Dough says
November 7, 2013 at 1:05 pmWHOA. These look amazing!
Chels R. says
November 7, 2013 at 1:27 pmI’ve tried one of these mini pumpkin pies before. Josh bought some for the bank when he was managing the one near us last year and they were so cute and yummy! I bet these are even better though!
Rebecca @ Dorm Room Baker says
November 7, 2013 at 1:45 pmSo cute! The biggest problem with mini things (no oxymoron intended) is that it’s way too easy to just pop a zillion of them into your mouth without even thinking about it. Especially when they look as good as these do!
Annalise says
November 7, 2013 at 1:59 pmThese are so perfect!
Beth @ bethcakes says
November 7, 2013 at 2:38 pmI’ve made mini pies before, but not with crescent roll dough! I wouldn’t have thought of that. They look soo good!
Joanne says
November 7, 2013 at 3:44 pmWe always have too much dessert also, so I’m thinking there really does need to be something mini this year!! Love this idea!
Kammie @ Sensual Appeal says
November 7, 2013 at 4:41 pm*wide eyes*
amazing!
Kathy says
November 8, 2013 at 6:22 pmHow cute! And I love that there is not any dough to make and roll out!
Dina says
November 8, 2013 at 9:24 pmthese are so cute!
sowmya says
November 8, 2013 at 9:49 pmLooks fabulous 🙂 I love it
jonelle says
November 9, 2013 at 3:20 pmWill the mini pumpkin pies freeze for make ahead moments?
Deborah says
November 9, 2013 at 10:44 pmI haven’t tried freezing them, but I’m guessing they would freeze well. If you do try, please let me know!
Laura (Tutti Dolci) says
November 9, 2013 at 10:12 pmI love mini desserts and these pies are adorable!
Tracey says
November 10, 2013 at 2:10 pmWhat a great idea to make your pie easier to portion! Those flaky crescent rolls look like the perfect crust!
diane says
November 12, 2013 at 7:51 amI so want to make these, but of course have a question…if I make day ahead should I store in fridge or room temp?
Deborah says
November 12, 2013 at 8:42 amI stored them in the refrigerator and they were still great the next day!
kathryn says
November 14, 2013 at 7:13 amI made these with my 3 year old son. We had so much fun & they were so easy. Very delicious.
Deborah says
November 14, 2013 at 10:37 pmI’m so glad!!
Nutmeg Nanny says
November 15, 2013 at 7:32 pmThese are so adorable 🙂 I wouldn’t be able to stop at just one or even five for that matter 😉 thanks for the recipe!!
Julie says
November 17, 2013 at 1:14 pmThese were a huge hit at a party last night! They were easy and I made them exactly as the recipe said, except with double the spices. I topped them with reddi-whip from the can, which was okay except that it deflated after a couple hours, hehe… So in the future if they’re going to sit out a while, I might use a whipped frosting instead, or leave the whipped cream can nearby for people to add themselves.
Deborah says
November 17, 2013 at 9:13 pmI’m so glad they worked out well for you!!
Melissa says
November 22, 2013 at 9:17 amIm going to make these for a party in one of my classes, but my mom wants me to cut the recipe in half but i dont know how many it makes in the first place?
Deborah says
November 22, 2013 at 9:26 amThe full recipe makes 48 mini pies. I hope you love them!
Abbie @ Needs Salt says
December 4, 2013 at 7:07 amThese mini pies are SO adorable! I love them. Such a simple and quick recipe, too.
Everything about these is perfect.
Pinning!
Michele says
October 13, 2014 at 9:43 amWhat’s sprinkled on top? I want to make these for an office party!! Thanks!
Deborah says
October 15, 2014 at 1:17 pmI just sprinkled them with a little cinnamon. 🙂
Helen says
November 18, 2016 at 7:02 amThese are so yummy!! Thank you!
If i wanted to use it for following day, do i leave these in the fridge? 😉
Deborah says
November 22, 2016 at 10:47 amYep – I would refrigerate them! 🙂
Angie says
September 17, 2017 at 4:27 ammuito boa receita de Mini Crescent, parecem saborosos , agora é só fazer a receita e confirmar o sabor.Te-los no lanche da tarde é uma maravilha.