Mini Pumpkin Pies

  • 2 (14 oz) packages of Pre-made Pillsbury 9" Pie crust ( 4 crusts total)
  • 1 (15 oz) Can of Libby's 100% Pure Pumpkin
  • 1 (14 fl oz) can of Sweetened condensed milk
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  1. Preheat oven to 350 degrees F.
  2. Take pie crust out of the fridge and allow 15 minutes to warm to room (or about) temp.
  3. In a Classic Batter Bowl
  4. mix together all ingredients except pie crust.
  5. Using a 2" - 2 1/2" round cookie/Biscuit Cutter
  6. stamp out as many circles as you can per sheet of crust. Using a Mini Muffin Pan push down (using a Mini Tart Shaper) the crust circle into each cup in the pan. You can either shape each crust to have a stem, leave mini pie as is, or using a Pastry Cutter to cut small lengths of dough and pressing them into the dough with over hang as stems. 
  7. Once crusts are ready fill with 1 Tablespoon ( Small Steel Scoop) of Pie filling per cup. If you want the stems to be a darker then the rest of the crust, take a Silicone Basting Brush and dip a the corner into each pie and brush stem lightly with pie filling.
  8. Bake for 12-15 minutes or until the crust has a nice tan on them and stems are dark. Remove from pan and move to Cooling Rack .
  9. Serve with whipped cream or add chocolate decorations (see photo below)
Serves 5 dozen 

Here is how I decorated the Mini Pies for Halloween

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