Mini pumpkin pies

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Mini pumpkin pies

Talk about an adorable twist on a traditional old favorite, this is it!  These little Mini Pumpkin pies are about as cute as it gets in the dessert department for the Holidays. The recipe is absolutely delicious, and these are so easy to make.  And, we added a little Maple Syrup to kick up the flavor just a bit, and these were so good, we had seconds!   This will definitely be the new favorite pie for the Holiday season.  Make sure to put this one in your favorites!

HERE’S WHAT YOU NEED:

1 package of Pillsbury Pie Crust – already prepared – in the dairy case

3/4 cup of White Sugar

1 teaspoon of Cinnamon

1/2 teaspoon Salt

1/2 teaspoon Ground Ginger

1/4 teaspoon of Cloves

2 large Eggs

1 – 15 ounce can of Libby’s Pure Pumpkin – NOT THE PIE FILLING, JUST THE PLAIN PUMPKIN

1 – 12 ounce can of Nestle’s Carnation Evaporated Milk

1/3 cup of Maple Syrup

REDI-WHIP whipped cream – to top

HERE’S WHAT YOU DO:

In a bowl, add the Pumpkin Puree, or plain Pumpkin, and add the Sugar, Cinnamon, Salt, Ginger, Cloves, and stir to blend.  Break the Eggs into a separate bowl, and stir Eggs, until they’re a light lemon color, and add to Pumpkin, and stir well to blend.   Add Evaporated Milk, and Maple Syrup, and stir until completely blended. 

Unroll one of the already prepared pie crusts, and cut it into about 4 even pieces.  Open the Pumpkin Mold, and lightly spray with cooking spray, and lay the pie crust piece over the mold, both sides of the mold, but DO NOT CUT the pie crust.  Press the pie crust down inside the mold, and fill the BOTTOM HALF, of the Mold with the Pumpkin Pie filling.  Then, gently fold the top of the Mold, over the Bottom of the Mold, and press down.  The Mold is crimped around the edges, and will seal the edges of the Mini Pie for you!  Cut off the excess, or over hanging pie crust with a knife, and place it in a bowl, and save to use on another pie.  Gently remove the Mini Pumpkin Pie to a cookie sheet lined with Parchment Paper.  Cut three small slits in the top of the pie, and sprinkle the pie with decorating sugars.  Continue the same steps until you’re out of Pumpkin Pie Filling.  You’ll use both the already prepared Pie Crusts, so when you’re out of crust, place the crusts you cut from the molds onto a piece of parchment paper, and gently roll out thin, and cut to use on the Mold.  Continue until you have used all the Crust, and filling – about 10 to 12 Mini Pies. 

Place the Mini Pies in the oven at 400 degrees for 15 to 20 minutes, or until the crust is golden brown, and a toothpick inserted in the top of the pie (through the slit) comes out clean. Remove from the oven to a wire rack to cool completely.  Once cool, the pies can be served immediately, or refrigerated until time to serve. Before serving, top with a generous amount of whipped cream.  Enjoy!

NOTE:  You can keep the pies in the refrigerator in an airtight container for up to 3 days.
Makes 10 to 12 servings