I have another cinnamon roll hack for you—this time using a muffin tin to make adorable mini pumpkin pies with a cinnamon roll crust. They’re incredibly simple and require only a few ingredients.
These mini pies are a great addition to any fall menu and pair nicely with other seasonal treats like apple pie bars. They’re quick, portable, and perfect for holiday gatherings or lunchboxes.
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Shopping List/Ingredients
These little pies are easy to make and taste like a classic Thanksgiving dessert with a fun twist. They’re ideal for serving fresh or storing in an airtight container for later.
To make 8 mini pies, you will need:
- Regular cinnamon rolls (1 8-count package) – choose regular size, not jumbo; they make the perfect cinnamon-roll crust.
- Pumpkin pie mix (about 1½ cups) – premixed pumpkin pie filling is a convenient option because it already includes sugar and pumpkin pie spice.
- Evaporated milk (¼ cup) – available in cartons or cans.
- Egg (1) – to bind the filling.
- Flour – a light dusting for rolling the dough.
- Equipment: large bowl and whisk, rolling pin or hands for flattening, regular muffin tin (not mini), and nonstick cooking spray.
How to Make – Mini Pumpkin Pie Recipe
This recipe comes together quickly and delivers a crowd-pleasing fall dessert. You can serve them warm or let them cool completely.
1. Preheat the oven to 350°F. Grease 8 cups of a regular muffin pan with nonstick spray, coating the bottoms and sides well.
2. Open the cinnamon roll package and separate each roll.
3. Lightly flour a flat surface and use a rolling pin (or your fingers) to flatten each cinnamon roll into a small circle.
4. Gently press each flattened cinnamon roll into a prepared muffin cup to form a little crust cup.
5. In a large bowl, whisk together the pumpkin pie mix, evaporated milk, and egg until smooth and fully combined.
6. Spoon the pumpkin mixture into the cinnamon roll cups, filling each about three-quarters full.
7. Bake in the preheated oven for 20–25 minutes, or until the edges of the cinnamon roll crust are golden brown and the filling is set.
8. Let the pies cool in the pan until they are safe to handle, then transfer them to a wire rack to cool completely before serving.
Optional Toppings
These mini pies are delicious plain, but you can top them to suit the occasion. Popular options include:
- Drizzle the cinnamon roll icing from the package over the warm pies to enhance the cinnamon roll flavor.
- Add a dollop of whipped cream for a classic finish.
- Serve with a scoop of ice cream—pumpkin or vanilla—if you want a decadent dessert.
Print the Recipe
This simple recipe yields eight cute mini pies and is a fun, easy way to celebrate pumpkin spice season. They’re perfect for holidays, potlucks, or a cozy weekend treat.
Muffin Tin Pumpkin Pies with Cinnamon Roll Crust
Ingredients
- 1 8-count package regular cinnamon rolls not jumbo size
- 1 ½ cups pumpkin pie mix
- ¼ cup evaporated milk
- 1 egg
- Flour for rolling
Instructions
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Preheat the oven to 350°F and grease 8 cups of a muffin pan with nonstick spray.
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Open the cinnamon roll package and separate each roll.
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Lightly flour a surface and roll each cinnamon roll flat with a rolling pin or flatten with your fingers.
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Press each flattened roll into the muffin cups to form crusts.
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Whisk together pumpkin pie mix, evaporated milk, and egg until smooth.
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Spoon the pumpkin mixture into the cinnamon roll cups.
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Bake 20–25 minutes until the crust edges are golden and the filling is set.
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Cool in the pan until safe to handle, then transfer to a wire rack to cool completely before serving.
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Serve with cinnamon roll icing, whipped cream, or ice cream, if desired.
Notes
Nutrition
Nutrition information is an approximation.