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