Flower Shaped Mini Pumpkin Pie Story

What could be more autumnal than a mini pumpkin pie? Made with a traditional pumpkin pie recipe and pie dough cut into cute flower shapes.

These bite-sized treats are perfect for any fall gathering, and they're surprisingly easy to make. Once baked, top them with a dollop of whipped cream and a sprinkle of cinnamon/sugar.

Ingredients

- One can Libby's Pure Pumpkin - Evaporated milk - Sugar - Salt - Eggs - Pumpkin pie spice - One recipe of pie dough

Follow the directions on the back of the can of Libby's Pure Pumpkin. Set aside while you prepare the pie crust flowers.

1

On a lightly floured surface, roll out the pie dough. Using a flower shaped cookie cutter, cut out shapes in the pie crust.

2

Place the cut out pie crust flowers dough into a muffin pan. Make sure you use the Pastry Dough Tart Tamper to help you get the dough inside without tearing.

3

Use a small cookie scoop to spoon the pumpkin pie mixture into the pie crust. If you don't have a cookie scoop, you can use a tablespoon size measuring spoon.

4

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