• 1 box refrigerated pie crust
    • 1 15oz 15 oz can pure pumpkin puree
    • 1 14oz 14 oz can sweetened condensed milk
    • 2 large eggs
    • 2 tsp pumpkin spice
    • 1/2 tsp salt
    • 1/2 cup Cool Whip


    • Heat the oven to 400° and spray 12 muffin tins with cooking spray.
  • Unroll the refrigerated pie crust.  Use a large canning ring or wide mouth jar and press down on the pie crust.  Make sure to get them close together so you don’t waste any space.
  • Press the pie crust pieces into the muffin tins.
  • Beat the pumpkin puree, condensed milk, eggs, pumpkin spice, and salt together in a bowl. Fill the pie crusts almost to the top.
  • Place the muffin pans into the oven and bake for 10 minutes.
  • Reduce the oven temperature to 325° and continue baking for 10 minutes.
  • To test if the pies are done, stick a toothpick in the center, it should come out clean
  • Let cool then pipe whipped cream on top

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