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what I made for monday - mini pumpkin pies - and mini mini pumpkin pies


Hello friends!  I hope you enjoy this mini pie recipe as much as you enjoyed my last one!  This one is even easier than the mini-apple pies!  Tis the season for all things pumpkin and I just couldn't hold out making something to suit the tiny feeling of fall in the air.  Want to make some mini pumpkin pies and/or some mini-mini ones?  Let's do it!  
Here is what you need:
1 15oz can of pumpkin
1 12oz can of evaporated milk
2 eggs
2 tsp pumpkin pie spice
3/4 cup sugar
1/2tsp of salt
2 boxes of ready made crust (how many you use will determine if you need three or all four)
Pillsbury makes me feel like I don't have to make pie crust from scratch, it's pretty good.  
You will also need a cookie cutter (or some sort of circle) that is about this much bigger than your muffin tin, both the regular and the mini one.

You should also lightly spray your pans with cooking spray.
Unroll your crust and cut out circles, lay the circle on top of the muffin hole and gently press down to the bottom.  From there gently press the crusts to the sides, covering the whole muffin cup.  Once I cut out as many circles as I can with the pre-rolled out dough, I combine it together and roll it out again and again. 

I made the edges look a little nicer by pressing the edges with a fork. 

This recipe will make 24 mini pies, 48 mini mini pies or 12 mini pies and 24 mini mini pies.  So cut out circles according to what you want to make.
Combine sugar, pumpkin pie spice and salt together with a whisk.  Beat eggs and then slowly combine pumpkin and add sugar mixture to that.  Once that is all combined, stir in the evaporated milk.  
I used a 1/3cup measuring cup that wasn't quite full to fill the regular muffin cups.  I used 1/4cup measuring cup that wasn't quite full to fill each mini muffin cup.  
Fill all your mini pie shells to just below level with muffin pan top.

Bake at 350 for 35-40 minutes for the regular sized ones and 25-30 minutes for the mini ones.  Check done-ness by putting a knife in the center, if it comes out mostly clean they are done.  
Enjoy with some fresh whipped cream and a sprinkle of pumpkin pie spice...by the forkful or by the bite! 

This batch made me 12 regular mini pies and 24 mini mini pies. :) I am guessing that if you make all regular size you would get about 24 and if you make all mini pies you would get about 48 bite sized ones. 

The 12 regular and 24 minis used three of the four crusts that I bought. :)


Here's a recap for you:

Mini Pumpkin Pies by Little Bit Funky
1 15oz can of pumpkin
1 12oz can of evaporated milk
2 eggs
2 tsp pumpkin pie spice
3/4 cup sugar
1/2tsp of salt
2 boxes of ready made crust (4 total crusts though we will only use 3 for the combo I did here)

Spray pans.  Decide what size you want to make and roll and cut crust and use to line muffin tins.
Combine dry ingredients.  Beat eggs and add pumpkin in.  Add sugar mixture and then add in milk. 
Fill crusts to nearly full.  

Bake at 350 for 35-40 minutes for the regular sized ones and 25-30 minutes for the mini ones.  Check done-ness by putting a knife in the center, if it comes out mostly clean they are done.  

Have fun making tiny pies and feel free to pin this recipe and share with others! :)