Bite Sized Pumpkin Pies for Thanksgiving
These bite sized pumpkin pies really do look like miniature pumpkin pies. They do take a little more time to make then a full sized pie, but if you are looking for a snack to share at a party or want a special treat for your kids, theese are really fun to make.
I got the idea for these from this recipe. She used a different recipe...I decided to use the recipe on the canned pumpkin and it worked great. If you want to make a smaller batch you might want to try her recipe. She only used 1 c. canned pumpkin, which made 24 pies. If you use a full 15 oz. can of pumpkin, you will get approximately 48 pies.
I'm not going to lie, I've been using pie crust mix. I HATE making pie crust. Almost so much that it keeps me from making homemade pies, but not quite. I recently bought a bag of Krusteaz pie crust mix, and I love it. All you need is one cup of mix and two to three tablespoons of water, and instant pie crust. I don't know why, but it turns out much better than my homemade attempts.
I made the pumpkin pie filling according to the directions on the can. I used the smaller can, not the larger can. You will need two eggs, a can of evaporated milk, and pumpkin pie spice to prepare the filling.
You will need approximately four pie crusts to make these. Roll them out one at a time and then cut out round circles with a round cookie cutter or biscuit cutter. Press dough circles into greased mini muffin pans. Make sure to not make them too thin or the crust will break when you take them out of the pan.
Pour pumpkin pie filling into mini crusts. Each crust will hold approximately 1 1/2 tablespoons of pie filling. Bake at 375 degrees for 20 minutes or until crust is lightly browned. Let cool in pan for a few minutes before transferring to wire baking racks to cool completely.
Store in refrigerator and serve with whipped cream. Yum! These won't last long.
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