Mini Pumpkin Pies
Pumpkin Pie baked in cupcake pans to create individual mini pies
Custard Pie, Mini Pie, Pumpkin Pie
not pumpkin pie filling or 2 cups fresh pumpkin
sweetened condensed milk
pure vanilla extract
freshly ground nutmeg
whipped cream topping
In a small bowl, mix sugar, cloves, cinnamon, ginger and nutmeg until blended.
2.. Beat eggs in large mixing bowl, whip in pumpkin, vanilla and sweetened condensed milk.
Add sugar-spice mixture and mix well
Roll pie dough on lightly floured surface
Using a 3-inch round cutter, cut out rounds, rerolling and cutting until all the dough is gone.
Spray a muffin pan with cooking spray
Carefully place each round into muffin cups, pressing down
Preheat oven to 375
Carefully spoon filling into pie cups making sure not to overfill
Bake for 20-25 minutes until filling is set and crust is brown
Let cups cool completely on wire rack before attempting to remove them from the muffin tin ( use a very thin sharp knife to run around the edges before removing)
Top with whip cream topping