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Mini Pumpkin Pies and a Blooming Can



Mini Pumpkin Pies are portion control bites~
Quick & Easy to make with a package of refrigerated pie crusts!

You need a 4-inch round cookie cutter (or bowl as a template) and a muffin tin. One box of 2 pie crusts gives you enough dough for 12 mini pies with pastry leaves (rerolling the scraps).
 My fall piecrust cutters came from Williams-Sonoma, I have a couple of different sets.

Mini Pumpkin Pies

Source : homeiswheretheboatis.net

Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.

You need a 4-inch round cookie cutter and a standard size muffin tin. One box of 2 pie crusts gives you enough dough for 12 mini pies with pastry leaves (rerolling the scraps).

Ingredients


  • 1 package refrigerated pie crusts
  • 1 can (15 oz) pumpkin
  • 1 can (14 oz) sweetened condensed milk
  • 2 eggs
  • 1 tablespoon Pumpkin Pie Spice
  • Nonstick cooking spray


INSTRUCTIONS

  1. Preheat oven to 425°F.
  2. Spray your muffin tin with cooking spray then place your 4 inch circles of dough in muffin tin.
  3. Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired.
  4. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 - 25 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.
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