Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 375°F. For the Mini Pumpkin Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
Step 2
Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.
Step 3
Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack.
Step 4
Meanwhile, for the Vanilla Whipped Cream, beat cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired.
Your folders
natashaskitchen.com
5.0
(39)
35 minutes
Your folders
southernliving.com
5.0
(1)
Your folders
mybakingaddiction.com
Your folders
southernhomeexpress.com
5.0
(5)
30 minutes
Your folders
mayskawaiikitchen.com
20 minutes
Your folders
budgetbytes.com
5.0
(10)
35 minutes
Your folders
ohsweetbasil.com
Your folders
homeiswheretheboatis.net
25 minutes
Your folders
sallysbakingaddiction.com
4.9
(28)
25 minutes
Your folders
dessertfortwo.com
4.5
(346)
20 minutes
Your folders
myincrediblerecipes.com
20 minutes
Your folders
butternutbakeryblog.com
5.0
(1)
12 minutes
Your folders
cookingchanneltv.com
30 minutes
Your folders
foodnetwork.com
4.0
(88)
30 minutes
Your folders
minimalistbaker.com
5.0
(24)
50 minutes
Your folders
cleanfoodcrush.com
Your folders
tablespoon.com
Your folders
onelittleproject.com
5.0
(5)
25 minutes
Your folders
tasty.co
4.8
(245)