These mini pumpkin pies are the perfect holiday recipe – serve them as a sweet appetizer or as a sweet ending to a holiday meal.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 48mini pies
Author Deborah Harroun
Ingredients
3/4cupplus 2 tablespoons pumpkin pureenot pumpkin pie mix
6ozevaporated milk
6tablespoonssugar
1egg
1/2teaspoonpumpkin pie spice
3cans8 oz each Pillsbury Crescent Rolls
Whipped creamfor 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.