Mini Pumpkin Pies Made in a Muffin Tin
Finally! The fall chill is in the air here in Southern New England. It seemed like it would NEVER come but our one whole day of reprieve from the hot, humid, and nasty 90 degree weather is here! My windows are all open, and a nice breeze is floating through my home. I have my tart burners on burning jelly bean, and pink sugar, and my home smells amazing! In my fridge sits just one more lonely little mini pumpkin pie just waiting for me to come and eat it up.
I may have picked the hottest day of the summer to bake some Mini Pumpkin Pies Made in a Muffin Tin but let me tell you, these are some amazing little pumpkin pies! Seriously, they are the perfect size for sampling many pies on Thanksgiving and such because they are gone in 3-4 bites, are portable, and they just look cute. They are much neater than a messy slice of pie, but still jam-packed with all the flavors.
Plus, as you know I only like easy recipes and this is certainly “easy as pie” if I do say so myself! The hardest part for me was finding a circle shaped bowl that was around 4 inches in diameter! When I don’t need bowls that size they are everywhere. The minute I need to cute circles out they go missing!
The filling was super simple to make too! I used a can of pumpkin, some eggs, and sweetened condensed milk plus pumpkin pie spices. I also cut corners and use pre-made, and rolled out pie crust dough which made things a heck of a lot easier for me. This recipe yielded 18 pies for me. I suppose it could have made 24 but I messed up the dough somehow and made less. I did have excess filling though.
- 1 package of pre-made pie crust. You will be using both crusts and even rolling out the excess so be prepared
- 1 15 ounce can of regular pureed pumpkin
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1 small can of sweetened condensed milk
- homemade whipped cream or whipped topping
Grease two 12 count muffins tins, and pre-heat your oven to 425 degrees
Using a 4″ diameter circle bowl, cup, or cutter-cut out pie crust circles which will carefully be fitted into your muffin tins. You do not want much excess to hang over, but just enough to almost fill the muffin cup.
In a large bowl combine the pumpkin, milk, eggs, and spice
Pour mixture into each pie crust about 3/4 of the way-a little more is ok just as long as you are not meeting the top of the crust.
Place mini pumpkin pies in the oven at 425 for 15 minutes, and then reduce the heat to 350 and bake another 20 minutes
Try not to keep opening the oven or your pies will split like some of mine did.