Pioneer Woman Mini Personal Pumpkin Pies
An easy recipe for mini pumpkin pies made in a muffin pan. The perfect dessert for Thanksgiving!
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Servings: 21 servings
Ingredients
- 15 oz package ready-to-bakepie crusts
- 15 oz can pumpkin puree(not pumpkin pie filling)
- 12 oz evaporated milk
- ¾ c brown sugar
- 2 large eggs
- 1 t ground cinnamon
- ½ t ground nutmeg
- ¼ t ground cloves
Toppings:
- Whipped cream andground cinnamon, if desired.
Instructions
- Preheat oven to 425°Fand spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust outinto circles using a wide-mouth jar lid. Push pie circles down into the muffincups. If needed, gently knead and roll out any extra dough left from the ringsto make a total of 21 circles.
- Mix pumpkin piefilling ingredients in a large mixing bowl until smooth. Divide filling among themini pie shells.
- Place in thepre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake anadditional 10-12 minutes, until pie filling is just set and a toothpickinserted into the center comes out clean
- Removefrom oven and cool for 10-15 minutes before removing from muffin tin andtopping with whipped cream. Garnish with some ground cinnamon, if desired, andenjoy!
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