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Fernandina Beach: November Recipe

Fernandina Beach November Recipe

Mini Pumpkin Pies

It’s still very much #pumpkinseason, so you know what that means: pumpkin pie everything!  If you’re nodding, you NEED to add these adorable mini pumpkin pies to your list of pumpkin eats to try.


Mini Pumpkin Pies
 1 package (14.1 oz) refrigerated pie crusts
 1 can (15 oz) unsweetened pumpkin
 1 can (14 oz) sweetened condensed milk
 2 eggs
 1 tbsp pumpkin pie spice
 1 tsp vanilla extract

1 cup heavy cream
1/4 cup confectioners’ sugar
1 tsp vanilla extract

 Preheat oven to 375F.

For the mini pumpkin pies, unroll crusts on a lightly floured surface. Using a 3.5-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Then, press the dough rounds into a muffin tin, sprayed with non-stick cooking spray.

Mix pumpkin, milk, eggs, pumpkin pie spice, and vanilla in a large bowl until smooth. Pour the mix into the crust rounds, filling each almost to the top.

Bake 25-30 min. or until filling sets. Cool completely in the pan on a wire rack.

For the vanilla whipped cream, beat the cream + confectioners’ sugar + vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.

Serve mini pumpkin pies with vanilla whipped cream and sprinkle with additional pumpkin pie spice. Enjoy!

Picture of Carrie Ann Kilpatrick

Carrie Ann Kilpatrick

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