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  • Writer's pictureMartin's Famous Potato Rolls & Bread

Mini Pumpkin Pies


For the Pie Crust:

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

  • 6-8 Tablespoons Butter, melted

For the Pie Filling:

  • 8 Ounces Canned Pumpkin Puree

  • 1/2 Teaspoon Pumpkin Spice

  • 1 Large Eggs

  • 7 Ounces Sweetened Condensed Milk

  • Whipped Cream, to taste for topping


  1. Preheat oven to 425˚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 butter until well combined. Divide crumb mixture evenly into a 12 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 pumpkin, milk, eggs, 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. Place mini pumpkin pies in the oven at 425˚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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