Mini Pumpkin Pie using pie crust flowers in place of a traditional pie crust. Top with homemade whipped cream and a sprinkle of cinnamon and sugar right before serving.
Prep Time : 20 minutes
Cook Time : 15 minutes
Total Time : 35 minutes
Ingredients
- 1 15 ounce can Libby’s Pure Pumpkin
- 1 12 ounce can 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. - Make sure you spray the top of the muffin pan as well.
- Using the special tamper tool helps get the pie dough into the well of the muffin pan.
- Spread out the flower tips so they lay flat on top of the muffin pan.
- Using a small cookie scoop, fill up each muffin well about ⅔ of the way full.
- 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.
- 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.
Notes
- Since these are small pies, they bake much quicker than a full sized pie.
- Oven temperatures vary so check them to make sure the crust isn’t getting too brown.
- The mini pumpkin pies are done when you can insert a knife in the center and it comes out clean
- The pie crust should be golden brown.
