My preschooler recently had a “Taste of Harvest” event at her school.  Those of us who so chose to accept were given the challenge of making some sort of fall-ish dish that could be served in small portions to about 180 people. To be honest, I volunteered before I knew it would be that many people.  So, what says bite-size-piece-of-fall more than tiny, adorable (delicious) pumpkin pies?!

I saved myself a little bit of effort and bought store bought crusts.  They were on sale for $1.99 at my grocery store, so I think they were definitely worth it.  I thinned them out a bit so that I could make more (I ended up making about 90 between the two pie crusts and one batch of pie filling).

20141119_0013 Then I used this cute little cookie cutter which never gets any love, but happened to be perfect. You could also use a plain circle, or holiday shapes (pumpkin, ornament, etc) and let the edges stick out.20141119_0014

I plopped those down into my greased mini muffin tin, where they awaited to be filled.

The filling is just the recipe from the can of pumpkin, minus an egg.  Honestly, I omitted the egg because I thought I was going to have to make a bunch of batches and I didn’t want to use a gazillion eggs.  I didn’t think it would hurt anything, and I was right.

Each shell gets about 1 tbsp of filling, and then they popped into a 375 degree oven for about 25 minutes.

20141119_0015

Cool them off a bit, and then voile! You’re ready to impress your friends and family.

Or, sit on the couch after bedtime with a plate of these guys, a can of whipped cream, and a chick flick.  Because that’s how mom’s night in is done.

20141119_001620141119_0017

Miniature Pumpkin Pies
Author: 
Cuisine: Dessert
 
Ingredients
  • 1 box refrigerated pie crusts (2 crusts)
  • 2 eggs
  • 1 cup sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1 (15oz) can pumpkin
  • 1 cup evaporated milk
Instructions
  1. Preheat oven to 375 degrees.
  2. Let pie crust come to room temperature and roll out onto floured surface.
  3. Use a rolling pin to thin the dough out even more.
  4. Cut out approx. 2.5" circles using a cookie cutter.
  5. Press dough circles gently into a greased mini muffin tin.
  6. Beat eggs, sugar, salt, and spices together in a large bowl.
  7. Slowly incorporate pumpkin and evaporated milk and mix well.
  8. Spoon approx. 1 tbsp of filling into each shell.
  9. Bake for 25-27 minutes, until golden and set.
  10. Cool 5 minutes in pan, and then use a knife to remove and finish cooling on a wire rack.
  11. Store refrigerated.