A little twist on the traditional pumpkin pie. These adorable bite size mini pumpkin pies are the perfect treat to finish off that heavy Thanksgiving dinner. The recipe makes a lot, perfect for a large gathering.
Cut 1 inch strips of parchment paper, lay the strips across the empty muffin holes. Once you’ve cut your dough into circles, place the dough over the muffin holes and press them gently into the empty spaces, with the parchment paper underneath it. Make sure you leave the parchment paper overhanging on the side of the pan. Once you’ve finished baking your pumpkin pies, pull the sides of the parchment paper and out pops your mini pumpkin pies.
Store in an airtight container for up to 3 days in the fridge.
This recipe can be cut in half if you don’t want to make a large batch.
Keywords: Mini Pumpkin Pies, Pumpkin Pie, Pastry, Make Ahead, Thanksgiving, Dessert