Mini Honey Pumpkin Pies

It’s pumpkin season and time to think about pumpkin pies. These mini honey pumpkin pies are kissed with sweet honey.

Why We Love This Recipe

• This pumpkin pie recipe has a hint of honey flavor and aroma.
• These are perfect for portion-control individual pies.
• If you have extra, send each of your guests home with their own pumpkin pie to enjoy later.

Ingredients

• 15 oz. can of pumpkin
• 2 eggs
• 1 cup evaporated milk
• ¼ cup honey
• 2 tbsp pumpkin pie spice
• 2 tbsp light brown sugar
• 1 box (2 tubes) refrigerated mini pie crusts (If you cannot find the mini crusts, use full sheets, and cut your own with a round cookie Cutter.)
• Whipped cream or cool whip for topping.

Let’s Make Mini Honey Pumpkin Pies

1. Preheat oven to 425°.
2. Spray a muffin tin with non-stick cooking spray.
3. Add an individual crust round to each muffin hole and press down.
4. In a large bowl, stir evaporated milk and eggs.
5. Add pumpkin, honey, pumpkin pie spice, and brown sugar, and stir until fully combined.
6. Slice the pie crust cutouts into designated pieces and press each one into a muffin hole.
7. Divide the pumpkin mixture between the pie crusts.
8. Bake for 15 minutes. Do not open the oven door, reduce heat to 350° and bake for another 15-20 minutes.
9. Let cool completely and garnish with whipped cream and holiday sprinkles.

Krazy Kitchen Mom Tips

Extra Pie Crust

With the extra pie crust make pie crust leaves for decorating pies.

1. Cut the crust with a leaf-shaped cookie cutter.
2. Beat one egg and brush the top of each leaf.
3. Sprinkle with orange, yellow, and green decorating sugars.
4. Bake per the pie crust package instructions.

More KKM Fall Recipes

• Baked Apple Pie Rings
• Acorn Squash with Wild Rice
• Pumpkin Spice Snickerdoodles
• Pumpkin Pie Spice Party Mix
• Candy Corn Cupcakes