As soon as fall arrives my kitchen turns into the great pumpkin patch! I absolutely love creating pumpkin flavored desserts and this pumpkin pie popper recipe is one of my all time favorites!
I make a lot of pumpkin pies but mini pie without having to roll out a lot of dough?
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This delicious pumpkin pie popper recipe is so easy to make and brings that homemade pumpkin pie flavor with it.
You can use a homemade pie dough recipe if you really want but I like to use a premade crescent roll crust. They are buttery and convenient. Making these poppers is so quick this way it’s my favorite way to quickly whip up some mini pumpkin goodness.
Pumpkin Pie Poppers
Baking great pumpkin pie poppers is a breeze with this recipe. It lends itself well to some experimentation too. So if you like replacing eggs with just the yolks or adding an extra pinch of spice you can do so!
I make a lot of muffins and pies so I experiement with techniques and flavor combos I get from those recipes and try them out. But don’t worry, this recipe is amazing as is so if experimenting isn’t your thing you are set to go.
Please share your creations and results in the comments below or drop me an email. I love seeing how things work out for you so keep in touch!
How to Bake Pumpkin Pie Poppers The Easy Way
Mini Pumpkin Pie Popper Ingredients
- 3/4 Cup Pumpkin Puree
- 6 oz. Evaporated Milk
- 6 Tbs. Sugar
- 1 Egg
- 1 additional Egg Yolk
- 1/2 tsp. Pumpkin Pie Spice
- 3 Rolls of Crescent Rolls
These scrumptious poppers will make your house smell so homey and your family will absolutely love them. They are really easy and quick to make so you won’t have to spend all day baking.
Make your pumpkin pie filling as you would for a full sized pie. You can make things faster by using canned pie filling.
Next take out your rolled crescent dough and pinch together the seems. This will form them into rectangles that you will cut squares out of.
Next take each one and press it into a mini muffin tin. Make sure they fit the indentation of the muffin tin and adjust the size as necessary.
Continue until all your dough has been used and then fill each mini muffin with your pumpkin pie filling. Then just pop in the oven and enjoy!
Pumpkin Pie Poppers (Mini Pumpkin Pies)
- Muffin Tins
- Mixing Bowl
- ¾ Cup Pumpkin Puree
- 6 oz Evaporated Milk
- 6 Tbs Sugar
- 1 Egg
- 1 Egg Yolk
- ½ tsp Pumpkin Pie Spice
- 3 Tubes Crescent Rolls
- Preheat your oven to 350 degrees.
- Mix together your pumpkin puree, sugar, egg, egg yolk, spice, and evaporated milk.
- Unroll your crescent rolls and without breaking them apart, pinch the seems together. This will create a long rectangle of dough.
- Cut out one and a quarter inch sections.
- Fit them in your mini pie tins.
- Fill each mini pie with pumpkin filling.
- Bake for fifteen to twenty minutes. Once they are golden remove from oven and let cool.
- Serve and enjoy!
I love to add a bit of whipped cream just before serving. These mini pumpkin pie poppers are so rich and delicious. They are a hit at home and I make them often for get togethers.
The smell and taste screams fall and they are as close to a homemade pumpkin pie as I’ve found without taking hours to make one.
Little kids really get a kick out of these finger food pies and their parents always have a smile on their face when eating them too.