This is another super simple tasty recipe from Picky Palate for adorable mini chocolate chip pumpkin pies that are just perfect for the holidays. Spicy pumpkin pie filling, sweet chocolate chips, and gooey mini marshmallows are all wrapped inside a flaky pie crust creating these little bite-sized desserts!
Mini Chocolate Chip Pumpkin Pies: (Picky Palate)
-1 cup canned pumpkin
-1/4 cup granulated sugar
-1/4 cup evaporated milk
-1/2 teaspoon cinnamon
-1/4 teaspoon fresh grated nutmeg
-1 egg, beaten
-2 rolls Pillsbury pie crust, thawed
-1/4 cup chocolate chips
-1/4 cup mini marshmallows
-1 egg, 1 teaspoon water; beaten for egg wash
-1/4 cup powdered sugar, for sprinkling
1. Preheat oven to 350 degrees F. Spray cookie sheet with non-stick cooking spray. In a bowl, mix together the pumpkin, sugar, milk, cinnamon, nutmeg, and egg until combined.
2. 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 prepared cookie sheet. Place 1 teaspoon of pumpkin pie filling into center of each pie round. Top with 2 marshmallows and 4 chocolate chips. Brush edges with egg wash and fold crust over filling and press edges with a fork to seal. Poke top of each crust with fork for steam to escape. Brush tops with egg wash and bake for 20-22 minutes or until golden brown.
3. Let cool for 5 minutes, dust with powdered sugar and serve warm.