Quick & Easy to make with a package of refrigerated pie crusts!
You need a 4-inch round cookie cutter (or bowl as a template) and a muffin tin. One box of 2 pie crusts gives you enough dough for 12 mini pies with pastry leaves (rerolling the scraps).
My fall piecrust cutters came from Williams-Sonoma, I have a couple of different sets.
Spray your muffin tin with cooking spray then place your circles of dough in and fill to the top with your pie filling.
I used the recipe on the back of the can~ the same recipe you can find on the back of McCormick Pumpkin Pie Spice, adjusting the baking time for mini pies.
(I substituted Pumpkin Pie spice for the cinnamon, nutmeg, ginger, and cloves).
1 package refrigerated pie crusts
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
1 tablespoon Pumpkin Pie Spice
Preheat oven to 425°F.
Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 – 25 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.
I did have a little more filling than would fill the 12 muffin cups, so I baked the remaining filling in a ramekin and topped with a few pastry leaves.
These mini pies are fun to serve for Thanksgiving
with an assortment of desserts~
You don’t need a fluted edge cookie cutter for these mini pies~ round will do, but I have a graduated set of fluted cutters I got from World Market a couple of years ago.