Mini Pumpkin Pies

HAPPY THANKSGIVING!  We housewives hope you and your families are enjoying a wonderful day!

While I was making a couple of pies for dessert, I had some extra crust dough and pie filling left over.  I decided to make some little, mini pies for fun.  They came out so darn cute I had to share them!

You can use any pumpkin pie recipe you want, and any crust recipe you want.  But I will share mine in case you don’t have a go to recipe.

Pie Crust – 

(makes one pie crust)

1 1/2 cups of flour

1/2 cup cold butter, in small cubes

1/3 cup ice water

1/2 teaspoon salt

In food processor or with pastry cutter, mix flour and salt.  Then cut cold butter into flour until only pea size or smaller butter chunks.  Add water a tablespoon at a time until you can form the dough into a ball.  Wrap in plastic wrap and let chill in fridge for at least 4 hours.

Pumpkin Pie Filling – 

2 eggs

2 1/2 cups pumpkin puree

7/8 cup sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 – 12 oz can evaporated milk

:Mix all ingredients together in order listed.

Use a biscuit cutter (mine was 2 1/2″) to cut out mini crusts from rolled out dough.  Press dough circles into mini muffin pan.  Fill each crust with approximately 3/4 oz pie filling.  Bake at 350°F for 18-20 mins.  Let cool, top with whipped cream and enjoy!

Warning!  The pie filling is measured for a full pie…so this recipe will make TONS of mini pies!  You will probably need more than one pie crust to cut out.  🙂

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