Mini Individual Pumpkin Pies! 🥧

Having a slice of pumpkin pie during this time of the year is something I look forward to! This year I thought it would be fun to make muffin-sized Individual Pumpkin Pies to enjoy! 🥧

Don’t forget to add a big dollop of whipped cream on top of each pumpkin pie! 🎃

Ingredients 🛒

• 2 pie crusts, room temperature

• 15 oz can of pumpkin puree

• 12 oz can of evaporated milk

• 3/4 cup sugar

• Pinch of salt

• 2 eggs

• 2 tsp pumpkin pie spice

Directions ✍️

• Preheat oven to 375F.

• Spray a muffin tray.

• Unroll pie crusts onto a floured surface.

• Stamp circles using a 3 ½ inch round cutter or the top of a lid. Repeat the same for the second pie crust.

• Carefully press each cut-out into the muffin cups and press down into the corners.

• Into a medium mixing bowl add in the pumpkin puree, evaporated milk, sugar, a pinch of salt, eggs, and pumpkin pie spice. Whisk together until combined.

• Spoon 3 tbsp of the filling into each pie, but do not fill to the top since the filling will rise in the oven.

• Bake for 25-30 minutes, or until the filling is set and a toothpick comes out clean. Allow the pies to cool for at least 1 hour.

• Serve with whipped cream and enjoy!

Bon Appétit! 👨‍🍳

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