Mini Pumpkin Pies

One of the girls at work, Arielle, loves making “tiny” food, and inspired me to try some mini pumpkin pies.  I LOVE pumpkin pie, but usually only eat it on Thanksgiving because Travis isn’t a fan (who isn’t a fan of pumpkin pie??), and I can’t possibly eat an entire one myself before it goes bad.  These mini pies seemed like the perfect solution – I can get my fix and easily share the rest with neighbors and friends.  Did I mention they are super cute, too?

I compiled several recipes to come up with the below…and it was delicious!

Mini Pumpkin Pies (makes 3 dozen)

Filling:

2 (15 ounce) cans pumpkin

2 cans Eagle Brand Sweetened Condensed Milk

4 eggs

¾ cup sugar

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon salt

Crust:

2 boxes of refrigerated pie crusts (4 crusts total)

Mix together pumpkin, condensed milk, eggs, sugar, spices and salt. 

Unroll each pie crust.  I took my rolling pin and made the crusts a little thinner.  Using a 4” round cookie cutter, cut out crust circles.

Spray a muffin tin with Pam and put one crust into each hole.  You can tap a few small holes in the bottom of each with a fork to make sure the crust doesn’t bubble as they cook.

Fill each crust (almost) to the top with the filling mixture.  Using an ice cream scoop works really well!

I rolled out the extra crust and used Fall cookie cutters to make cute little toppers for each. 

Bake at 425 degrees for 10 minutes.  Reduce heat to 350 and cook for another 20 minutes.  Let’em cool before you eat, and top with cool whip or vanilla ice cream!

Travis will be taking 2 dozen of these to Brandeis tomorrow, my neighbors will get several…and we’ll have some.  Turns out that after this, Travis does like pumpkin pie!

Everyone loves it when I bake...including Toby!