Mini Pumpkin Pies

Mini Pumpkin Pie

I found the directions on how to make these cute pies on the Make and Takes blog. Go there to see step by step pictures.

The best part of making mini-pumpkin pies is that you get 12 equal servings. They can be picked up and eaten by hand (good for a party). They are very cute in mini-size.

Supplies Needed:
12 cup muffin tin
2-3 pie crusts (tip--I reuse scraps by combining them and rolling them out)
4 inch round cookie/biscuit cutter (or a bowl)
favorite pumpkin pie recipe for 1-9 inch pie
whipped topping

Here is my favorite pumpkin pie recipe (Eagle Brand recipe):

1 (15 ounce) can of pumpkin (about 2 cups)
1 (14 ounce) can of sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp cardamon

Whisk pumpkin, sweetened condensed milk, eggs, spices in medium bowl until smooth. Spoon into each crust (can fill up to the top). Bake 10 minutes at 425 degrees and then reduce oven temp to 350 degrees for another 25-30 minutes (check by inserting toothpick in one of the pies--if it comes out clean then they are finished). Cool. Add whipped topping just before serving. Refrigerator left overs.