Making Miniature Pumpkin Pies

Category Pumpkin
This is a page about miniature pumpkin pies. These mini pies offer the perfect ratio of crust to pie and let you have a taste without getting too full.
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This is a great idea for not only serving but for displaying your dessert table. This was a big hit at Thanksgiving.

Ingredients:

  • 1 can solid packed pumpkin
  • 1 can Eagle Brand condensed milk (If using evaporated milk, use 1/2 cup of sugar)
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 2 jumbo eggs, slightly beaten
  • 1 pkg Pillsbury Ready Rolled Pie crusts
  • whipped cream (opt)

Steps:

  1. In a medium bowl, add the pumpkin, condensed milk, and the beaten eggs. Add the seasonings of cinnamon, ginger, cloves & salt, stirring well.
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  3. Prepare a 12 cup cupcake pan, spray oil each cup or grease it well.
  4. Roll out one crusts at a time. Make sure your crusts are at room temperature. Flour the work area first. Using a rolling pin, gently roll out one crust. Take a cup that is about 3" in diameter and cut out little crusts. Lift the crusts out and place them in each cupcake pan.
  5. Then fill each pan with pumpkin pie filling, you can fill right to the top. When all 12 are full, put gently in the oven at 425 degrees F for 15 minutes. Then lower heat to 350 F for 15 minutes or until a knife comes out clean in the middle.
  6. These look beautiful with a dollop of whipped cream and sprinkled with cinnamon. Enjoy!
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