Quick and Easy Mini Pumpkin Pies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 1 can Pumpkin Puree
- 1 cup Plant-Based Sweetened Condensed Milk
- 1 Egg
- 1 teaspoon Pumpkin Pie Spice (or make your own!)
- Pinch of Sea Salt
- 2 packages Refrigerated Pie Crust (or make your own!)
Instructions
- Preheat your oven to 350°F.
- Grease a muffin tin generously with butter or oil and set it aside.
- Roll out your pie crusts on a flat surface and use a 4-inch cookie cutter to cut out 12 circles from the dough.
- Gently press each pie crust circle into the muffin tin, shaping them to fit.
- In a bowl, combine the pumpkin puree, plant-based condensed milk, egg, pumpkin pie spice, and sea salt. Whisk until well combined.
- Fill each pie crust with the pumpkin pie filling, distributing it evenly among the 12 pies.
- Bake for 30-32 minutes, or until the filling is set and the crust is golden brown.
- Let the pies cool completely before serving with a dollop of whipped cream. Enjoy your adorable and delicious mini pumpkin pies!
