Mini Pumpkin Pies

MCCORMICK
9Ingredients
45Minutes
1110Calories

Ingredients

US|METRIC
  • 14 1/8 ounces refrigerated pie crusts (2 crusts)
  • 15 ounces pumpkin
  • 14 ounces sweetened condensed milk
  • 2 eggs
  • 1 tablespoon McCormick Pumpkin Pie Spice
  • 1 teaspoon McCormick Pure Vanilla Extract
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon McCormick Pure Vanilla Extract
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    Directions

    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.
    2. Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.
    3. Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack.
    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.
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    NutritionView More

    1110Calories
    Sodium25% DV600mg
    Fat97% DV63g
    Protein33% DV17g
    Carbs41% DV122g
    Fiber12% DV3g
    Calories1110Calories from Fat570
    % DAILY VALUE
    Total Fat63g97%
    Saturated Fat32g160%
    Trans Fat
    Cholesterol240mg80%
    Sodium600mg25%
    Potassium890mg25%
    Protein17g33%
    Calories from Fat570
    % DAILY VALUE
    Total Carbohydrate122g41%
    Dietary Fiber3g12%
    Sugars63g126%
    Vitamin A190%
    Vitamin C20%
    Calcium35%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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