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–+ servings

Individual Pumpkin Pies

Author Christi Johnstone
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10 Individual Sized Pies

Ingredients

  • 10 ready-to-use mini graham cracker crusts
  • 1 egg
  • 1 1/2 cups canned pumpkin
  • 1/2 cup sweetened condensed milk
  • 1/4 cup half-and-half
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 10 TBSP COOL WHIP or COOL WHIP LITE Whipped Topping

Optional Garnish

  • 1 single refrigerated rolled out pie crust
  • 2 TBSP melted butter
  • 2 TBSP sugar
  • 1-2 tsp cinnamon

Instructions

  • Preheat oven to 400 degrees F.
  • Mix egg, pumpkin, sweetened condensed milk, half and half and spices. Mix until well combined but do not over mix (no need for an electric mixer).
  • Pour or spoon into crusts. Place individual pies onto a baking sheet to make it easy to put them in and take them out of the oven.
  • Place into oven and immediately reduce temperature to 350 degrees F. Bake for approximately 30-35 minutes, or until centers are set and a knife inserted into the center of a pie comes out clean.
  • Remove from oven and allow to cool completely. Store in fridge until ready to serve. Top with COOL WHIP Whipped Topping.
  • Optional Garnish: Roll out pie crust onto a floured surface. Using small cookie cutters, cut out shapes approximately 1" in diameter. Transfer shapes onto a cookie sheet that has been lined with parchment paper. Brush shapes lightly with melted butter, than sprinkle with a mixture of cinnamon and sugar. Bake at 350 degrees for approximately 5 minutes or until starting to puff up and brown. Allow to cool, and serve on top of pies.
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