{31 Day Challenges- Day 27} Muffin Tin Mini Pumpkin Pies

I had a Halloween party last weekend at my house and it was a lot of fun. I love to cook and bake especially at parties. I wanted to make a pumpkin pie but was not in the mood to make a pie per say so I made mini ones and it was a big hit.

This recipe is easy to make and something the kids can help or do it themselves.

4" mini pie shells or 2 pk Pillsbury pie crust
3/4 cups of sugar
1/2 teaspoon salt
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1 teaspoon of vanilla extract
2 large eggs, room temperature
1 can of pumpkin puree
1 can of evaporated milk
pure whip
4" Circle cutter

Preheat oven at 425

Step One: Roll out the dough then press the cookie cutter over the dough. I rolled up the left over dough and continued making circles till there was nothing left. I made about 18 mini pies with this recipe.

Step Two: Stretch a little the circles to be wider for the muffin tins

Step Three: Place each circle in a well greased muffin tin. Press them in and letting the sides come up. Score the bottom of each with a fork so it can bake evenly. Brush around the edges with melted butter so it does not burn 

Step Four: Add the ingredients together. Pour it into each pastry to the top.

Step Five: Bake it at 425 for 15 minutes. Then turn your heat down to 350 and bake them for 25-30 minutes.

Step Six: Let it cook for 30 minutes then add a dollop of pure whip or whip cream.

Enjoy and happy sharing!


Camille Short said...

I love them! Thanks for sharing! Bloggie Love

PhxScrapper said...

Mmmm I love pumpkin pie and these are too cute! Great idea! BL