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

Keyword chocolate chip pumpkin pie, individual pumpkin pies, mini pumpkin pie recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 93kcal

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