It’s not Thanksgiving if you don’t have pumpkin pie lined up for dessert.

Often you may find that your guests are too stuffed with turkey and green bean casserole to eat a full slice of pie (I, on the other hand, will always have room for some pumpkin-pie deliciousness). Make it easier to indulge on Turkey Day by preparing mini pies that are the perfect serving size. Here’s a little hack you’ll never forget!


1. Buy a full-sized pumpkin pie.

By mid-October, you should be able to snag a full-sized pumpkin pie at any grocer for around $4. But if you want the best pie for this hack, head to Costco where you’ll find over 3 1/2 pounds of pure pumpkin pleasure waiting for you for only $6.

By the way, here are 19 Unbeatable Deals You Can Only Find at Costco.


2. Spray the inside and outside of a biscuit cutter with nonstick cooking spray.

Round cookie cutters work too; just make sure the cutter you use is deep enough to handle the depth of your pumpkin pie, and try to use handled cutters—it’ll make things way easier for you.


3. Cut straight into your ready-made pumpkin pie.

As you punch out your mini pies, be sure to conserve space by molding the next pie directly beside the last. If you do this, and use a standard-sized biscuit cutter, you should produce 10-12 mini pies. Smaller cutters will produce more and be even more bite-sized.


4. Gently slide the pie out by using a knife or spoon to tap the outside of the cutter.


5. Top mini pies with whipped cream.

Add a sprinkling of cinnamon and/or nutmeg and enjoy!


TIP: Chop up any leftover pumpkin pie pieces and use as a topping for oatmeal or an ingredient in a parfait, grind up in a milkshake, or make pumpkin pie ice cream sundaes!


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