Mini Pumpkin Pies - Gina's Gourmet

Mini Pumpkin Pie


1 package refrigerated pie crusts, 2 crusts 

1 jar Gina’s Gourmet Pumpkin Spread

1 can sweetened condensed milk, 14oz

2 eggs

1 tsp. vanilla extract


Preheat oven to 375 degrees. Unroll crusts on lightly floured surface. Using a 3 ½ - inch round cutter, cut out rounds from crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.

Mix pumpkin spread, milk, eggs, and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.

Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack. 

Serve mini pies with whipped cream and sprinkle with pumpkin pie spice, if desired.

Published by Gina Hollingsworth. Filed under Pumpkin Dessert, Pumpkin Appetizer, Gourmet Pumpkin Spread