I love anything pumpkin, so when fall comes around you wouldn’t believe my excitement over pumpkin lattes, pumpkin bread and pumpkin pie. There is no reason I can’t enjoy pumpkin pie all year round. And with these mini-pies, I can bake, freeze and not worry about consuming an entire pie in one sitting.
This was so easy to make.
Mini muffin pan
Olive oil spray
Frozen pie crust in a tube
2 eggs, slightly beaten
2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
1 cup firmly packed brown sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 tablespoons melted butter or margarine
1 cup skim milk
1 teaspoon vanilla extract
Spray the muffin pans with the olive oil spray or use a small amount of Crisco to keep the pie crusts from sticking.
Cut circles from the pie crust roll and place them inside the mini-muffin tins.
Spoon in the pumpkin pie mix into each individual shell
Bake for about 5 minutes at 425 and then drop the temperature to 350 and bake for another 15-20 minutes. These are mini muffins so you want to keep an eye on them while they are baking. They are done when a fork comes out clean.
I topped mine with a little dab of whipped cream as I ate them. Yum. I think these could even be a nice addition to a cookie basket for neighbors or coworkers. Just make sure they store them in the fridge. The eggs and milk in the pies mean they need to stay cool so they don’t go bad.
The only problem I have found with the mini pies is that I eat about 4-5 to compensate for the fact that these are not full-size pies. Yum-O!