Miniature Pumpkin Pies

Last night I went over to Katelyn's house, and I picked up some pumpkin pie ingredients on the way. It seemed like a perfect night to make fall desserts and drink lattes. When I got to Katelyn's, I asked her if she had pie pans because I had completely forgotten to purchase some disposables while at the grocery store. She didn't have any. Laura's new solution to no pie pans: muffin pans. 

I always wanted to try out my idea of "mini pies", but hadn't done so until last night. This was the perfect opportunity for us to test out personal sized pumpkin pies made in a smaller pan.

It wasn't until later in the baking process that we noticed she had two pie pans up in a cupboard somewhere, so we made a regular sized pie as well. It all worked out, as we made a double batch, anyway.

What you'll need:

pie crust

(1) 15 oz can pumpkin

(1) 14 oz can sweetened condensed milk

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp ginger

1 tsp cinnamon 

2 eggs

Preheat the oven to 425 degrees. Whisk the pumpkin, condensed milk, and eggs in a bowl. Add salt and spices, then blend well until smooth.

Cut out the pie crusts in the size/shape you need. For the miniature pies, we used the rim of a mason jar for the perfect sized circle to fill the muffin pans.

 

Once you have your pans covered, pour your pumpkin mix into the crusts. 

Put them in the oven for 15 minutes, then reduce heat to 350 degrees and continue baking for another 30-35 minutes. 

Don't forget your whipped cream! 

Enjoy. 

xoxo,

Laura