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Everything seems to taste better when it’s mini.  It’s cute, compact, and personalized.  Cake has its mini counterpart–the cupcake.  So why not the pies?  These will fly so fast at parties, you’ll be praised all night long.

Makes approximately 15 mini pumpkin pies

What you’ll need:

Cupcake or Muffin trays

Some Non stick spray and All Purpose Flour

Instant Pie Crust (the “just add water” sort) Enough to make 2 9″ pies

Round Cookie Cutters (optional) approx. 4″ in diameter

Whisk or mixing tool

Medium sized bowl

Ingredients:

1 (15 oz) can Pumpkin

1 (14 oz) can Condensed Milk (NOT evaporated)

2 Eggs

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Ground Nutmeg

1/2 tsp Salt

Directions:

  1. Preheat oven to 425 degrees F.  Lightly grease and flour cupcake tins.  Roll out pie crust until about 1/8″ thick and cut to fit in cupcake tin leaving about 1/4″ coming over and out of the mold to create a pie shape.  Repeat until all crust is used.
  2. Whisk pumpkin, condensed milk, eggs, spices, and salt in a medium sized bowl until smooth.  Pour into each crust until 4/5 full.  Bake for 10 minutes.
  3. Reduce temperature to 325 degrees F and continue baking for 15 minutes.  Cool in oven to prevent cracking.  Serve with whipped cream if desired and save leftovers in the refrigerator.
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