Recipe
Mini Pumpkin Pies to Hold You Over Until Thanksgiving
With the holidays coming up and major fights over who gets the last slice of the pie, these mini pumpkin pies are the perfect solution for all of your pie needs. These mini pumpkin pies are seriously easy to make and will make your house smell delicious even after these precious little bites are devoured.
Get your stretchy pants on and make these mini pumpkin pies to devour while you wait for Grandma's on Thanksgiving.
Mini Pumpkin Pies
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Servings: 12
Ingredients
- 1 can pumpkin puree
- 1 can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin spice
- 2 sheets refrigerated pie crust homemade or store bought
Emmalyne Owens
Step 1
Preheat oven to 410° Fahrenheit. Crack eggs into a large mixing bowl. Mix at low speed for 3 minutes until creamy and combined.
Emmalyne Owens
Step 2
Meanwhile, combine sugar, cinnamon, ginger, salt, cloves, and pumpkin spice in a small bowl. Add sugar mixture to eggs in the large bowl and stir until combined.
Emmalyne Owens
Step 3
Add canned pumpkin and evaporated milk to the large bowl and mix until combined, about 5 minutes.
Emmalyne Owens
Step 4
On a clean surface, roll out your dough until it's about 1/8 inch thick. Use a large cup to cut out circles of dough.
Emmalyne Owens
Step 5
Place circles in a greased muffin pan and mold to the inside of each cup. Use a fork to prick the bottom of each pie and place in the oven for 8 minutes or until the dough is a lightly golden color.
Emmalyne Owens
Step 6
Take the pan out of the oven and reduce heat to 375°. Carefully fill each crust with the pumpkin filling until it just reaches the edge of the crust.
Emmalyne Owens
Step 7
Bake for 10 minutes. Reduce heat to 330° and bake for an additional 30-35 minutes or until filling sets and the crust is slightly brown. Cool and serve.
Emmalyne Owens