As the leaves turn golden and the air gets crisp, there’s no better time to fill your home with the warm inviting scents of seasonal baking. Try this easy recipe to kick off the season with a delicious fall classic.
Ingredients
- 2 9-inch unbaked pie crusts (homemade or store-bought)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup evaporated milk
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F.
- On a lightly floured surface, roll the pie crusts out to about ⅛ inch thickness. Use a 3 ½ inch cookie cutter and cut 12 circles from the crust.
- Place each circle of pie crust in a standard 12-count muffin pan. Press the dough down and around the sides, making sure the dough fits snug in each well. Put the muffin pan in the fridge while you make the filling. Optional: cut thin strips of pie crust to make lattice.
- In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined. Then stir in the pumpkin puree, evaporated milk, egg, and vanilla until fully combined.
- Take the muffin pan with the pie crusts out of the refrigerator. Evenly distribute the filling between the 12 pie crusts in the muffin pan. Add pie crust lattice if desired.
- Bake for 16-20 minutes, or until the tops of the mini-pumpkin pies are set, and the crust is golden brown.
- Remove from the oven and let cool for 30 minutes, then carefully remove from the muffin pan and place on the wire rack to cool completely.
- After chilling, carefully remove from the pans. You can serve them chilled or at room temperature, plain or with whipped cream and pumpkin pie spice.
Sources : title of article “mini pumpkin pies’,bellyfull.com, October 28, 2020, 09/30/24
https://bellyfull.net/mini-pumpkin-pies/#wprm-recipe-container-40643
