Pumpkin Pie in a Muffin Tin Notes

– You can prepare these miniature pies in advance and freeze them! Place them in an airtight food container or zipper-sealed storage bag in the freezer, and then pull them out when you’re ready to serve them to your loved ones. Because they’re small, they defrost super quickly.
– Add a dollop of the Cool Whip to the top or get fancy and put some in a piping bag to add a special design on top. If you’re not a fan of Cool Whip, you can omit it from this recipe.
– With this recipe, you can make a minimum of 14 pies and up to 16 pies, depending on how much crust and filling you use for each one.
– Make extra and freeze so you have them ready at a moment’s notice.
– You can put a dollop of cool whip on top of each of the mini pies, or you can get fancy and use a piping tip and bag and pipe little flowers on top.

Mini Pumpkin Pie Variations

_ Instead of Cool Whip as the topping, you can drizzle caramel on top or toss a few mini white chocolate chip morsels over your Mini Pumpkin Pies.
– You can add extra pumpkin spice and a touch of cinnamon to your pumpkin puree, depending on the type of flavor you’d like to create for your miniature pies.
– If you prefer making a pie crust from scratch, feel free to do so. The refrigerated version simply saves time and effort.

Ingredients