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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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