What if there were mini-pumpkin pies that you could eat with your hands? Use pre-made cinnamon rolls as the crust for these easy mini Cinnamon Roll Pumpkin pie cups.
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Cinnamon Roll Pumpkin Pie Cups
What to do with canned cinnamon rolls is a question that pops up all the time. Well, we have the answer for you. Use pre-made cinnamon rolls as the crust for these easy mini pumpkin pies.
I'm not going to lie. I've never had a pumpkin pie in my life until about two years ago.
Even then, it was just for Thanksgiving dinner and I stuck with the cranberry sauce and apple crisp instead of venturing into the dessert section. That is, until now!
What if there were mini-pumpkin pies that you could eat with your hands? Honestly, how great would that be?! Well, guess what...I found them!
They're called Cinnamon Roll Pumpkin Pie Cups and they are so good!
The best part is they are super easy to make too which means that mom can whip up a batch of these babies any day she wants without needing hours on end in the kitchen or special equipment (or even knowing how to!)
If you're looking for a new pumpkin pie recipe this year, try these Cinnamon Roll Pumpkin Pie Cups! Our original Pumpkin Pie Bites recipe is made with a regular crust if you prefer that.
These are like eating mini cinnamon rolls but better because they have all the yummy flavors we know and love in a pumpkin pie.
Plus, they're so much easier to make than baking your own whole-wheat crusts or making individual crusts from scratch--and they taste amazing too!
Makes 8 mini pies
Prep time: 20 minutes
Cook time: 20 minutes
Cinnamon Roll Dessert Recipe Ingredients
- Regular cinnamon rolls (not jumbo)
- Pumpkin pie mix
- Evaporated milk
- Egg
- Flour for rolling
- For exact amounts, please see the recipe card below.
More Pumpkin Recipes
- Bundt Cake Recipe
- Pumpkin Recipes For All Year Long
- Pumpkin Dessert Recipes Roundup
- Nutella Muffins Recipe
- Spice Pancakes
- Cream of Pumpkin Soup
How to Make Cinnamon Roll Pumpkin Pie Cups
Preheat the oven to 350 and grease 8 cups in a muffin pan
with nonstick cooking spray.
Open the cinnamon roll package and separate each roll. Sprinkle some flour on a flat surface and use a rolling pin
to roll each cinnamon roll until it’s flat.
Carefully press each cinnamon roll into the muffin pan to form a cup.
In a large bowl
, whisk
together the pumpkin pie mix, evaporated milk, and egg until smooth and well combined.
Spoon the pumpkin mixture into the cinnamon roll cups.
Place the pan in the oven to bake for 20 to 25 minutes, until the edges of the cinnamon rolls are golden brown.
Allow to cool in the pan until safe to touch, then transfer the pie cups to a wire cooling rack to cool completely before serving.
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