These adorable, delicious, little mini personal pumpkin pies are the best shortcut you’ll make for yourself this Thanksgiving. Why spend all day in the kitchen when you can whip these little bits of goodness out in minutes? This is a shortcut you’ll want to keep handy…
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what you’ll need for mini pumpkin pies
- Pumpkin pie (precooked and chilled)
- Biscuit cutter (that’s deeper than your pie) or cookie cutter 1.5in. – 2in. works best.
- Cooking spray (Spray your cookie cutter)
- Whipped cream (in the spray can)
- Ground Cinnamon
how to make personal pumpkin pies
Make sure that your pre cooked pumpkin pie has been chilled in the fridge for several hours. This will help keep each mini pie together. If the pie is warm, they will not hold together.
Directions for making mini personal pumpkin pies
- Press a 1.5 or 2 inch round cookie cutter or biscuit cutter (that’s been sprayed with non stick cooking spray) into the pie gently turning back and forth against the edge of the pie crust, without cutting into the top portion of the crust.
- Work your way from the outside edges of the pie inwards.
- Be sure to get each cutout almost touching without over lapping to get the most mini pies out of your pie.
- Place each mini pie on a serving tray and top with a dollop of whipped cream or just use the canned whip cream.
- Add a sprinkle of cinnamon to the top.
The number of mini pies will vary based on the size of your pie and the size of your cutter.
If you like all things pumpkin, check out these other easy pumpkin inspired desserts.
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Mini Pumpkin Pies (a Shortcut for Thanksgiving)
Ingredients
- 1 Pumpkin pie precooked and chilled
- 1 Biscuit cutter that's deeper than your pie or cookie cutter 1.5in. – 2in. works best.
- Cooking spray Spray your cookie cutter
- Whipped cream in the spray can
- Ground Cinnamon
Instructions
- Press a 1.5 or 2 inch round cookie cutter or biscuit cutter (that's been sprayed with non stick cooking spray) into the pie gently turning back and forth against the edge of the pie crust, without cutting into the top portion of the crust.
- Work your way from the outside edges of the pie inwards.
- Be sure to get each cutout almost touching without over lapping to get the most mini pies out of your pie.
- Place each mini pie on a serving tray and top with a dollop of whipped cream or just use the canned whip cream.
- Add a sprinkle of cinnamon to the top.
I think I just might make these for Christmas. They look so good.