These are so easy to make. Quick and simple, just what we need for the busy holidays. I make sure they are on my buffet table every year. Why make a whole pie and slice it when your guests can grab and go. They are delicious. They are perfect for the holidays!
Mini Pumpkin Pies
2 (9-inch) store bought refrigerated rolled pie crusts
1/3 cup brown sugar
3 tablespoons granulated sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup canned pumpkin puree, (not pumpkin pie filling)
3/4 cup evaporated milk
1 large egg
1/2 teaspoon vanilla extract
Whipped cream, for topping
Preheat oven to 400 degrees F. Lightly coat 2 standard 12-count muffin pans with nonstick spray.
On a lightly floured surface, roll the pie crusts out to 1/8-inch thickness. Using a 3 1/2-inch cookie cutter (or cup) cut out circles from the pie crusts. Re-roll any scraps of pie dough to cut out the circles, if necessary.
Place each circle of pie crust in muffin cups. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.
In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, egg, and vanilla until fully combined.
Remove the muffin pans with the pie crusts from the refrigerator. Evenly distribute the pumpkin pie filling between all pie crusts in the muffin pans (about 2 tablespoons per pie crust).
Bake for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown (watch them carefully so they don't burn.)
Carefully remove them from the muffin tins. You can serve them chilled or at room temperature, plain or with whipped cream!
So quick. So Easy. So good!
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