I’m a huge fan of pumpkin pie. Maybe that’s because I’m also a huge fan of whipped cream. I am sometimes accused of liking a little pumpkin pie with my whipped cream. It’s not an entirely untrue statement.
But sometimes even I have to admit (especially around the holidays) that it would be nicer to have a small bit of it rather than an entire piece. Or, as happens to me a lot around Thanksgiving and Christmas, you want to bring something to share at a meal or gathering with friends, family, or coworkers, and you want something easy that will go around for a lot of people.
This recipe satisfies both of those needs. It mixes together quickly and easily, and once they’re baked you have 48 bite-sized morsels of pumpkin goodness. Happy Autumn!
This recipe was featured in the November 2015 issue of Family Magazine.
What you need:
- 15 oz. pumpkin puree (canned or homemade)
- 2 eggs
- 2 T. corn starch
- 1/2 t. salt
- 1 T. pumpkin pie spice (store-bought or homemade)
- 1 c. sugar
- 6 oz. evaporated milk
- 2 unbaked pie crusts (store-bought or homemade)
- large mixing bowl
- spoon or spatula
- rolling pin
- flour duster (optional)
- 2 3/4 inch circle cutter
- thin spatula
- 2 mini muffin pans (for a total of 48)
- cooling rack
Time: 30 minutes prep + 35-37 minutes baking
Freezeable: Yes! I have some in my freezer right now!
Serves: Makes 48 mini pumpkin pies
Multiplying the recipe: You can double it if you have a very large bowl. Double all ingredients, except use 3 eggs instead of 4.
Mini Pumpkin Pies:
Preheat the oven to 350F. Mix all ingredients in a large bowl with a spoon or spatula. Do not use an electric mixer or the mixture will be too runny.
Roll out the pie crust on a floured surface and use a 2 3/4 –inch circle cutter to cut out 48 circles, scraping and re-rolling as necessary. Press pastry circles into two mini muffin pans sprayed with oil. Decorate crust edges if desired with the tines of a fork or by crimping the edges together with your fingers to make a square. Place a scant tablespoon of pumpkin mixture in each cup. Bake for 35-37 minutes, rotating pans halfway through. Remove to cool on a wire rack.