Personal-Mini Pumpkin Pie

Recipe by MamaMeag
READY IN: 50mins
SERVES: 18-20
UNITS: US

INGREDIENTS

Nutrition
  • Pie Filling
  • 1
    (15 ounce) can organic pumpkin puree (I get mine from Trader Joe's. It's seasonal there, so...stalk up while you can)
  • 1
    cup heavy cream (I replace the heavy cream and whole milk with 1 1/2 cups 1% milk, for less fat)
  • 12
    cup whole milk
  • 2
    large eggs
  • 34
    cup packed brown sugar
  • 1 -2
    teaspoon pumpkin pie spice, blend
  • 14
    teaspoon salt
  • Crust
  • trader joe's pie crust (or you can prepare your own)
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • With 1/4 round measuring cup (or round cookie cutter that size), cut circles out of refrigerated pie crust. You should be able to get 18-20 small circles. Put these back in the refrigerator to keep chilled until pumpkin pie filling is ready.
  • Add together all pie filling ingredients, and mix until well blended.
  • Using a cupcake pan, line with paper cupcake/baking cups.
  • Place a round of pie crust at the bottom of each cup, and press in firmly.
  • Fill each cup with pumpkin pie filling, almost to the top.
  • Bake for 25-35 minutes (depending on how full you fill the cups), or until outter edges are firm and inside jiggles slightly.
  • Remove from oven and cool for 30 minutes.
  • Place entire pan in the freezer, and allow to harden.
  • Once firm, use a spoon to pop mini pumpkin pies out of the pan.
  • Remove paper, defrost, and enjoy your personal serving of pie!
  • **You can choose to top your personal pie with fresh whipped cream, or chocolate shavings! Delicious! :).
  • Keep in air tight container in the freezer, and then they're ready to eat when you've got that pumpkin pie craving!
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