Finish off Thanksgiving dinner with two-bite pumpkin pie!
This easy pumpkin pie recipe is made in a blender and takes only minutes to make. Top with whipped cream for a quick and delicious dessert that everyone at your holiday table will enjoy.
Two-Bite Easy Pumpkin Pie Recipe
Prep time: 10 minutes
Cook time: 20 minutes
Makes 24 mini pies
Ingredients for Two-Bite Easy Pumpkin Pie Recipe:
2 premade pastry crusts
3 large eggs, beaten
¾ cup whole milk
2 cups pumpkin puree
½ cup light brown sugar
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon kosher salt
Whipped cream and cinnamon, for serving
Directions for Two-Bite Easy Pumpkin Pie Recipe:
1. Preheat the oven to 400°F. Spray two 12-cup muffin tins with oil.
2. Working on a lightly floured, wooden cutting board, gently roll out the pastry crusts into 12-inch by 9-inch rectangles. Using a knife, cut the crust into 3-inch squares. Press the pastry squares into the prepared muffin tin, crimping the sides with your fingers to create the crust. Set aside.
3. In a large blender, add the eggs, milk, pumpkin puree, brown sugar, spices, and salt. Blend on high for 2 minutes, or until frothy.
4. Pour the pumpkin mixture into the pastry shells.
5. Bake for 10 minutes. Reduce heat to 350°F and bake 15 minutes more or until a toothpick comes out clean.
6. Cool completely. Top with whipped cream and a dash of cinnamon before serving.
Pin It! Two-Bite Easy Pumpkin Pie Recipe
Pin our recipe for Two-Bite Easy Pumpkin Pie. For more recipe inspiration, check out our Healthy Desserts board on Pinterest.
- 2 pre-made pastry crusts
- 3 large eggs, beaten
- ¾ cup whole milk
- 2 cups pumpkin puree
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- Whipped cream and cinnamon, for serving
- Preheat the oven to 400°F. Spray two 12-cup muffin tins with oil.
- Working on a lightly floured, wooden cutting board, gently roll out the pastry crusts into 12-inch by 9-inch rectangles. Using a knife, cut the crust into 3-inch squares. Press the pastry squares into the prepared muffin tin, crimping the sides with your fingers to create the crust. Set aside.
- In a large blender, add the eggs, milk, pumpkin puree, brown sugar, spices, and salt. Blend on high for 2 minutes, or until frothy.
- Pour the pumpkin mixture into the pastry shells.
- Bake for 10 minutes. Reduce heat to 350°F and bake 15 minutes more or until a toothpick comes out clean.
- Cool completely. Top with whipped cream and a dash of cinnamon before serving.
