Check out this easy recipe for mini pumpkin pies made in a muffin tin. They're the perfect bite-sized, individual pumpkin dessert for Thanksgiving!
21pies
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Ingredients
15-oz.package ready-to-bake pie crusts
15-oz.can pumpkin pureenot pumpkin pie filling
12-oz.evaporated milk
¾cupbrown sugar
2large eggs
1teaspoonground cinnamon
½teaspoonground nutmeg
¼teaspoonground cloves
Toppings: Whipped cream and ground cinnamonif desired.
Instructions
Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!