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Mini Pumpkin Pies with Cinnamon Roll Pie Crust

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Mini Pumpkin Pies with Cinnamon Roll Pie Crust
  • Prep 15 min
  • Total 35 min
  • Servings 24
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Turn a simple pie crust into a cinnamon roll pie crust, top it with pumpkin pie filling, and discover how delicious life is in miniature. Recipe by Cheeky Kitchen.
Apr 24, 2018

Ingredients

  • 1 box Pillsbury™ Refrigerated Pie Crusts
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon
  • 10 tablespoons sugar
  • 1 1/4 cup pumpkin puree
  • 1 large egg
  • 1/2 tablespoon cinnamon
  • Whipped cream for garnish, if desired

Steps

  • 1
    Preheat oven to 400°F.
  • 2
    Unroll the Pillsbury™ pie crusts, use a basting brush to coat one side with melted butter, sprinkle with cinnamon and 2 tablespoons of sugar per pie crust.
  • 3
    Roll pie crust back into a log. Cut into 3/4 pieces.
  • 4
    Spray two 12-count mini muffin tins with nonstick cooking spray. Press the cut pieces of pie into the bottom of each cup, pressing with your thumb to move the cinnamon swirl all the way up the sides of the muffin cup, and making a well in the centre of the muffin cup.
  • 5
    In a medium bowl, whisk together remaining sugar, pumpkin puree, cinnamon, and egg until smooth and well combined. Spoon mixture into the centre of each cinnamon-roll crust.
  • 6
    Bake in oven for 12-18 minutes, or just until the edges of the crust have turned a light golden brown.
  • 7
    Allow to cool slightly before removing mini pies from the muffin tins. Top with whipped cream, if desired.

Nutrition Information

70.1 Calories, 3.2g Total Fat, 0.4g Protein, 10.5g Total Carbs, 5.7g Sugars

Nutrition Facts

Serving Size: 24
Calories
70.1
Total Fat
3.2g
Saturated Fat
1.5g
Cholesterol
12mg
Sodium
47mg
Total Carbs
10.5g
Dietary Fiber
0.5g
Sugars
5.7g
Protein
0.4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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