I mentioned in my Pumpkin and Bananas post that I made mini pumpkin pies. I had to wing it since the only recipes I could find were for buying mini crusts or baking at 375 for however long. I like the recipe found on the back of the McCormick Pumpkin Pie Spice jar. I thought I’d write out the way I did it in case someone else is looking for an easy way to make them.
So here’s what I did:
I bought my usual Pillsbury Pie Crust. It is in the dairy section and comes in two rolls. You will need both rolls. Pull both rolls out of the box and let sit for a few minutes. The dough needs to warm up a bit in order to roll out easier. If you begin to peel the dough and it sticks, it needs more time. Set it down for a few more minutes and come back to it.
Mix the puree, condensed milk, eggs and spice together and set aside.
Spray or grease your muffin tin. Unroll the dough on a clean, flat surface and grab a glass with a wide mouth. Press the top of the glass to the dough and cut out as many circles as you can. Press each one into a muffin hole.
You can probably get about twelve circles out of both rolls of dough. Put the remaining scraps together and roll it out manually. You should be able to quickly do this without adding flour to your surface or roller. I was able to eek out seven more circles. These crusts were a little flakier, just to let you know.
Fill them about 2/3 full of pie mix. As they bake they will expand and need some room to do that. Pop them in the oven at 425 degrees for 8 minutes. After that, turn the heat down to 350 degrees for another 20 minutes. Allow to cool completely and then pry them out with a butter knife, ever so gently. They should come out easily if you sprayed your pan.
These little guys are the perfect size. Add a little whip and you’ve got a delicious treat!