Mini Pumpkin Pies
Miss Sophie’s creation this week is these adorable Mini Pumpkin Pies! She has been thinking about making her favorite scrumptious dessert since the very first thought of Fall approaching. It becomes all things pumpkin remember!
They will be so adorable to serve to your guests at Thanksgiving dinner. Or just make them on a normal Saturday afternoon and devour them like we did.
She followed the recipe on the can of Libby’s pumpkin for the filling. And I bought store bought pie crusts. I really like Immaculate or Trader Joe’s.
Mini Pumpkin Pies Ingredients
, from Very Best Baking
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 15 oz.can of LIBBY’S® 100% Pure Pumpkin
1 12 oz can Evaporated Milk
2 pie crusts
How to Make Mini Pumpkin Pies
Place each 4 inch piece of crust into each muffin tin and press into the bottom and sides to remove any bubbles. Form the sides with little crimps however you’d like. They will look cute no matter what. 🙂
Score the bottom of each crust with a fork to keep it from getting a bubble.
Then spoon the pumpkin filling into each crust. Fill it to the top. (I had a little left over)
ENJOY!!
Mini Pumpkin Pies
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounces LIBBY'S® 100% Pure Pumpkin
- 1 12 ounces can Evaporated Milk
- 2 pie crusts
Instructions
- MIX sugar, cinnamon, salt, ginger and cloves in small bowl.
- Beat eggs in large bowl.
- Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Grease each of the muffin tins with coconut oil.
- Roll out pie crust and use a 4 inch wide plastic bowl or round cookie cutter. you will be able to get 4 on the rolled out dough and then just re-roll out the remaining dough to get 2 more. Repeat with the 2nd pie crust for a total of 12 mini pies.
- Place each 4 inch piece of crust into each muffin tin and press into the bottom and sides to remove any bubbles. Form the sides with little crimps however you'd like. They will look cute no matter what. 🙂
- Score the bottom of each crust with a fork to keep it from getting a bubble.
- Then spoon the pumpkin filling into each crust. Fill it to the top. (I had a little left over)
- Bake in preheated 425° F oven for 15 minutes.
- Then reduce temperature to 350° F and bake for and additional 25 - 30 minutes or until knife inserted near center comes out clean.
- Cool on wire rack.
- Top with whipped cream before serving if desired.
Nutrition
Miz Helen says
I just love your little Pumpkin Pies they are awesome! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Andrea Fogleman says
What a wonderful idea. This is my daughter’s first year out on her own in her new place. She wanted to know what to bring for Thankgiving this year and I told her pumpkin pie. Mini pumpkin pies would be something everyone would love and something new to try at the same time. Thanks for sharing and linking up to Scraptastic Saturdays. This post will be shared via FB, Twitter and Pinterest. Have a wonderful week.
Kimberly says
Hello cute lady! They look so good. Pinned. We really appreciate you taking the time to stop by our party. It wouldn’t be a party without you. Please join us on Monday at 7 pm. Happy Sunday! Lou Lou Girls
Mary @Sweetwater Style says
Oh…why didn’t I ever think of this? I think these will be the newest “tradition” for our table. I always love the crust as much as the pie 🙂 Thanks
Lindsey @ American Heritage Cooking says
These are ADORABLE! The only thing better than pumpkin pie is mini pumpkin pies!!! Pinned!
Jann Olson says
My grands would think these are so fun! I love the idea of a mini pie. Thanks for sharing them with SYC.
hugs,
Jann
Michelle @ A Dish of Daily Life says
What a delicious treat! My kids would love these! Thanks for sharing them with us at Foodie Fridays!
[email protected] Freshman Cook says
These look wonderful, and are the perfect size! I love the way you make the crusts in the muffin pan! I would love if you would stop by and share these at my blog party, Celebrate It! It is all about celebrating our everyday wonderful lives!
http://thefreshmancook.blogspot.com/2014/11/celebrate-it-blog-party-17.html
[email protected] says
Ok pumpkin pie is my fav! These are cute!
Katherines Corner says
You had me at mini, giggle. yum! Thank you for sharing at the Thursday Favorite Things blog hop. xo
Lori Hil says
Yum and what a great idea! Pumpkin pie is my favorite and this is a neat way to give everyone his or her very own pie.
Melinda @Home.Made.Interest says
Stopping by from Show & Tell link party. I love anything mini. Great idea for Thanksgiving. Makes it easier to grab one instead of cutting a piece of pie.
[email protected] says
I really like this idea…I just might use it this year! Thanks for sharing with the Thursday Blog Hop!
Joy @ Joy Love Food says
Oh, so yummy and adorable! Pinning! Visiting from Fall in The Holidays 🙂
Farrah says
These are so cute! :] I love mini desserts, because it gives me more of a stomach to try a whole bunch, as opposed to just one! 😛
Katie @ Horrific Knits says
So cute! My name is Katie and I host Fall Into the Holidays, now open. All entries get pinned. I would love to have you link up!
Sami says
yummy and cute all in one little package! Thanks for a great recipe!
Jess says
These are so cute! Yum!
Thanks for joining the Link Up this week!
Cynthia L says
Love anything with pumpkin and these little guys are just the write size!
Thanks for linking to the In and Out of the Kitchen party.
Amanda says
*DROOLS* Oh wow those look delicious!