Mini Chocolate Chip Pumpkin Pies…

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Good Monday to you!

I am so excited for Thanksgiving this week, I can hardly stand it!! We’ve got 2 parties at the boys school this week. One this morning and one Tuesday. As if I’m not going to eat enough Thursday!

Here is another version of the mini pies I made a couple months ago. I added a pumpkin pie filling along with some marshmallows and chocolate chips. The marshmallows leave a gooey sweetness I love in these pies. If you are a pumpkin pie fan, these little pies will not disappoint! Take a peek!

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Mini Chocolate Chip Pumpkin Pies

1 Cup canned pumpkin, I used Libby’s

1/4 Cup granulated sugar

1/4 Cup evaporative milk

1/2 teaspoon cinnamon

1/4 teaspoon fresh grated nutmeg

1 egg, beaten

2 rolls Pillsbury pie crust, thawed (1 package has 2 rolls)

1/4 Cup chocolate chips

1/4 Cup mini marshmallows

1 egg, 1 teaspoon water; beaten for egg wash

1/4 Cup powdered sugar

1. Preheat oven to 350 degrees F. In a bowl, mix together the pumpkin, sugar, milk, cinnamon, nutmeg and egg until well combined.

2. Roll out each pie crust. Use a 3 inch round cookie cutter or glass and cut out circles from pie crust. Be sure to re-roll extra dough. Place round pie crusts onto a cookie sheet that’s been sprayed with cooking spray. Place 1 teaspoon of pumpkin pie filling into center of each pie crust round. Top with 2 marshmallows and 4 chocolate chips each. Brush edges with egg wash then fold crust over filling and press edges with tines of a fork to seal. Poke top of each crust with fork for steam to escape. Clean any oozing pumpkin filling with a paper towl. Brush tops with egg wash and bake for 20-22 minutes or until golden brown.

2. Let cool for 5 minutes, dust with powdered sugar and serve warm.

about 26 little pies

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Have a wonderful Thanksgiving Week! See you soon 🙂

Mini chocolate chip pumpkin pies filled with chocolate chips and marshmallows.

Mini Chocolate Chip Pumpkin Pies

Mini Chocolate Chip Pumpkin Pies are bite-size pies filled with sweet chocolate, canned pumpkin, and gooey marshmallows! These flaky pumpkin pies are perfect for fall parties, Thanksgiving dessert, and more!
Course: Dessert
Cuisine: American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 26
Calories: 93kcal
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Ingredients

  • 1 cup canned pumpkin I used Libby's
  • ¼ cup granulated sugar
  • ¼ cup evaporated milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • 1 egg beaten
  • 2 rolls Pillsbury pie crust thawed (1 package has 2 rolls)
  • ¼ cup chocolate chips
  • ¼ cup mini marshmallows
  • 1 egg wash (made with 1 egg, beaten, and 1 teaspoon water)
  • ¼ cup powdered sugar

Instructions

  • Preheat oven to 350 degrees F.
  • In a bowl, mix together the pumpkin, sugar, milk, cinnamon, nutmeg and egg until well combined.
  • Roll out each pie crust. Use a 3 inch round cookie cutter or glass and cut out circles from pie crust. Be sure to re-roll extra dough. Place round pie crusts onto a cookie sheet that's been sprayed with cooking spray.
  • Place 1 teaspoon of pumpkin pie filling into center of each pie crust round. Top with 2 marshmallows and 4 chocolate chips each. Brush edges with egg wash then fold crust over filling and press edges with tines of a fork to seal.
  • Poke top of each crust with fork for steam to escape. Clean any oozing pumpkin filling with a paper towl. Brush tops with egg wash and bake for 20-22 minutes or until golden brown.
  • Let cool for 5 minutes, dust with powdered sugar and serve warm.

Notes

Makes about 26 little pies. 

Nutrition

Calories: 93kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.005g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 45mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1495IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 1mg
Keywords: chocolate chip pumpkin pie, individual pumpkin pies, mini pumpkin pie recipe

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38 Responses
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