Easy Mini Pumpkin Pies
Cut a store-bought pumpkin pie into neat little rounds with a cookie cutter and top each with whipped cream. The easiest way to serve pumpkin pie to a crowd.
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Ingredients
- 1 large store-bought pumpkin pie chilled well
- 1 can or tub whipped cream or whipped topping
- ground cinnamon or pumpkin pie spice for sprinkling
- gingersnaps or graham crackers optional, for a crunchy base
Instructions
- Chill the pie for at least 2 hours so it cuts cleanly.
- Press a 2 1/2-inch round cookie cutter straight down through the pie and crust.
- Lift each round out with a thin spatula and set it on a serving tray.
- Wipe the cutter clean between cuts for neat edges.
- Pipe or spoon whipped cream on top of each mini pie.
- Dust with cinnamon and serve cold.
Notes
Chilling time is not included.
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