Pumpkin pie is a traditional holiday dessert. Stuffing oneself with too much pie is often a great way to end a meal with family or friends. Mini pumpkin pies make for bite size pieces of this wonderful dessert. Slicing portions of the pie won’t be a problem as each dinner guest can have one or two mini pumpkin pies to satisfy that sweet tooth. These mini pumpkin pies may be small but they are packed with the same great flavor of a slice of pumpkin pie.
You can make your own crust and pumpkin filling but if you want to save time you can also buy them pre-made. Ramekins or muffin tins can be used for your mini pie crust molds. The different spices add flavor depth and zing to the filling but you can certainly adjust the quantities to suit your taste.
- 2 9-inch pre made pie crusts
- 1 16oz can pumpkin
- 1 12oz can evaporated milk
- ½ cup sugar
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Whipped cream for topping
Preheat the oven to 425oF. Prepare your dough according to the package directions and cut out 6 circles each from the pie crust dough using a 4 inch round cutter. Grease the muffin tray and press the dough inside the mold. Fold and crease the edges of the crust so it doesn’t overlap with the crust next to it. Beat one egg and use this to brush the edges of the crust.
Mix the pumpkin, milk, sugar and 2 eggs together. Add the spices and mix well. Pour or spoon the mixture into each crust in the muffin tray. Fill until the mixture reaches the top of the crust.
Bake for 15 minutes at 425oF and then reduce the temperature to 350oF. Bake for another 25 to 30 minutes. Insert a toothpick or knife into the center and see if it comes out clean. If so, then your pie is ready.
Remove the muffin tray from the oven and place in a cooling rack for a few hours to allow the mini pumpkin pies to set. Remove the pies from the tray and serve each with whipped cream on top.
You may need to roll out the remaining dough to complete the 6 circles from each pie crust. You can also use pre-made mini pie crusts and just pour the filling in. Leftover mini pumpkin pies can be stored in airtight containers in the fridge and served the next day. Usually pumpkin pie is served chilled.
Now dinner guests can see who can stuff themselves with the most mini pumpkin pies!
Image credit : http://www.makeandtakes.com/muffin-tin-pumpkin-pies