Mini Pumpkin Pies

Recipe by JillAZ
READY IN: 40mins




  • Roll out pastry dough to 1/4 inch thickness.
  • Cut out 2-1/2" circles from the dough.
  • You should have 15.
  • Place each circle in a muffin cup and push in to fit pan.
  • Preheat oven to 350 degrees.
  • In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
  • Add the pudding mix and beat until blended.
  • It will thicken nicely.
  • Add spices.
  • Stir to combine.
  • Fill pastry crusts evenly.
  • Place in oven and bake for 30 minutes.
  • Cool on rack.
  • When cool, you can place in a rigid freezer container with layers of waxed paper in between.
  • Freeze until needed.
  • You can thaw these in the refrigerator or put in the microwave for about 1 minute.
  • This depends on the wattage of your micro.
  • If you want to add meringue, first mix together the cornstarch and cold water.
  • Add to 1/2 cup boiling water.
  • Cook over low heat until it thickens.
  • Set aside to cool.
  • Beat egg whites, dash of salt, and sugar until stiff.
  • Add cooled cornstarch mixture to beaten egg white mixture.
  • Put on pie, making sure it covers the edges well.
  • Bake at 350 degrees for 20 minutes or until golden brown.