Mini Pumpkin Pies

One rushed afternoon filled with wedding planning, workouts, leaky siding, and birthday celebrations inspired this adorably delicious dessert.

My best friend’s birthday dinner was spontaneously planned that night and I only had a few hours to prepare.

She had been asking for pumpkin pie as of late, and I figured why not?

As I dug through the cabinets for my pie pan, when I noticed it was gone.

I ran up to my room and checked every corner, and still it was not to be found.

I started to allow the overwhelming checklist of the day boil in my mind into a overflowing pot of panic when I noticed a muffin pan chilling on the shelf.

Hmm mini pumpkin pies…

Quickly running out of time, without hesitation I grabbed the pan and never looked back  🙂

Mini Pumpkin Pies

The Filling

3/4 cups sugar

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground ginger

2 large eggs

1 can (15 oz) pumpkin

1 can (12 fl oz) evaporated milk

The Crust

2 cups flour

1 tsp salt

1 tbsp sugar

3/4 cup butter

*Yields 12 mini pumpkin pies*

1. For the filling combine all the dry ingredients, sugar, salt, cinnamon, and ginger, into a bowl.

2. Preheat your oven to 425 degrees  and grease up those muffin tins.

3. Beat the eggs for the filling.

4. Add the pumpkin.

5. Combine dry ingredients into the pumpkin and egg mix.

6. Once all blended add in the can of evaporated milk and set aside.

7. Now for the crust, blend together flour, sugar, and salt in a bowl.

8. Gradually add in and stir the butter.

9. Once it looks kinda like a clumpy mess, fold it into a ball and get ready to roll out the dough.

10. Using a plastic cup, I rolled out the dough fairly thin, adding extra flour to the cup and table to prevent the dough fro sticking.

11. I used the opening of the cup to cut out circles for each pie.

12. Place each circle into a muffin space, and gently push it down and around the edges of the space. You want to make sure there are no holes or tears in the dough or the filling will run out of the crust.

13. Next spoon in about a half a cup of pumpkin pie filling into each muffin space.

14. Bake for about 15 minutes to harden the crust and then lower the temperature to 350 degrees for about 20-25 minutes.

A tasty and innovative way to eat your favorite treat without extra guilt!

By the way, she loved them!

And I must say, making pie crust is very theraputic after a chaotic day 🙂

Thanks!

-The Foodie