Mini Pumpkin Pie
A fun new twist is to make these flower shaped mini pumpkin pies for your holiday entertaining this year.
Ingredients
- 1 15 ounce Libby's Pure Pumpkin
- 1 12 ounce evaporated milk
- ¾ cup sugar
- ½ teaspoon salt
- 2 large eggs
- ½ tablespoon to 1 tablespoon pumpkin pie spice; depending on your taste.
- One recipe of pie dough either homemade or store bought.
Instructions
- Beat the eggs in a large mixing bowl.
- Add the pumpkin, sugar and pumpkin pie spice; combine well.
- Add the evaporated milk and combine.
- Set aside and prepare your dough.
- On a floured surface, roll out the pie dough.
- Using a "flower" shaped cookie cutter, cut out shapes and place in the well of muffin pan that has been sprayed with non-stick cooking spray. Using the special tamper tool helps get the pie dough into the well of the muffin pan. Make sure you spray the top of the muffin pan as well.
- Spread out the flower tips so they lay flat on top of the muffin pan.
- Using a small scoop, fill up each muffin.
- Brush the edges of the dough with an egg wash before baking.
- Bake in a 400 degree oven for 15 minutes; checking after 10 minutes. Since they are small pies, they bake much quicker than a full sized pie. AND oven temperatures vary. You know they are done when you insert a knife in the center and it comes out clean AND the pie dough is a nice color.
- Let cool slightly in the muffin tins before removing to a baking rack to cool.
- Right before serving, add freshly whipped cream and a sprinkle of cinnamon/sugar to the tops of each mini pie.