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Writer's pictureMartin's Famous Potato Rolls & Bread

Bite-Sized Pumpkin Pies


Bite-Sized Pumpkin Pies

Ingredients

  • 24 Martin’s Sweet Party Potato Rolls, left out overnight to dry

  • 12 Tablespoons (1.5 cups) Butter, melted

  • 8 Ounces Libby’s Canned Pumpkin Puree

  • 1/2 Teaspoon Pumpkin Spice

  • 1 Large Egg

  • 7 Ounces Nestle Sweetened Condensed Milk

  • Whipped Cream, to taste for topping


Directions

  1. Preheat oven to 400˚F.

  2. Pulse Martin’s Sweet Party Potato Rolls into fine crumbs using a food processor.

  3. Make the crumb crust: In a large bowl, mix together bread crumbs and melted butter until well combined. Divide crumb mixture evenly into a 24-count muffin tin. Press mixture into the bottom and sides of each muffin cup, with just enough to almost fill the muffin cup.

  4. In a large bowl, beat together the Libby’s Pumpkin Puree, Nestle Sweetened Condensed Milk, egg, and pumpkin spice.

  5. Spoon mixture evenly into each pie crust about 3/4 of the way. A little more is okay as long as the mixture doesn’t meet the top of the crust.

  6. Cover loosely with foil and place mini pumpkin pies in the oven at 400˚F for 15 minutes. A toothpick inserted into the center of the pie will come out clean when pies are done. Carefully loosen the sides of the pies from the pan with a knife, and lift pies out of the pan with a fork.

  7. Allow pies to fully cool for one hour (or more) before adding whipped cream.


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