Mini Pumpkin Pies

Artichoke
Persimmon

Mini pumpkin pies are the desserts every Thanksgiving dessert table needs. It’s filled with a creamy combination of pumpkin pie mix, eggs and evaporated milk, baked in mini pie crusts and topped with a dollop of whipped cream.

INGREDIENTS

- pumpkin pie mix - evaporated milk - large eggs - graham cracker mini pie crusts - Whipped cream for topping

HOW TO MAKE  Mini Pumpkin Pies

In a large mixing bowl, mix together the pumpkin pie mix and evaporated milk. Whisk in the the two eggs.

 Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.

Pour the mixture into the mini pumpkin pie crusts. Place them on the baking sheet.

Bake the pies for 45 minutes. To be sure they are done, test by placing a toothpick in the center and it should come out almost clean.

Let the pies cool. Serve topped with whipped topping and enjoy!

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