Mini Pumpkin Pies

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During the holidays, I make multiple pumpkin pies. I love the pumpkin pie smell that fills my house and all the baking memories that fill my soul from past holiday seasons. 

November 1st in my house is Happy Christmas Music Day.  Yes, we turn on the Christmas music, bring out Thanksgiving decorations, and bake pies, lots of pumpkin pies.  I have been known to make 4 in a row, and then I deliver them to friends.  This year, I decided to do something different- make mini pumpkin pies.  I thought this would be fun and the perfect sized treat for my kids.  Plus, I was able to make a lot more “little” pies for my friends! Here’s how to do it!

 

Ingredients: (makes about 18 mini pies)

1 150z can of pumpkin puree 

1 12oz can of evaporated milk

2 boxes of ready to bake pie crust. You may want to purchase another box if you would like to add leaves to your pies.  (I use Pillsbury.  They have 2 pie crusts in each box.)

3/4cup of white sugar

1/2tsp of salt

1tsp of cinnamon

1/2tsp of ground ginger

1/4tsp of ground cloves

2 eggs

Store bought aluminum cupcake pans. They usually come in a pack 3 or 4 (6 cupcakes trays). 

Pam cooking spray

3.5 inch round cookie cutter

Mini leaf cutter (optional) 

Whipped cream (optional)

 

Preheat oven to 375 degrees. Mix your salt and spices into a large bowl. Use a bowl with a spout, so it’s easy to pour into your mini pies.  Whisk in your eggs…mmmm, smells so good. Fold in your pumpkin puree. Then, slowly add your evaporated milk, while stirring (don’t forget to shake the can before opening).  Set the bowl aside.

Spray your cupcake pans with Pam.  The reason I use aluminum cupcake pans is so that you can push the bottom of the pan for each mini pie to help lift it out. The Pam spray will keep the pie from sticking, but it still can be tricky to remove 🙂 Baker’s Trick!!

Roll out your pie crusts.  Using a 3.5 round cookie cutter, cut out your mini pie crusts.  Personally, I hate re-rolling the pie crust scraps, so that is why I generally purchase more pie crusts. It can be difficult to make everything even. But, you can roll out the scraps with a rolling pin to make your pie crust dough go further.  If you choose to add leaves (which is adorable) cut out your leaves as well.  

Press each mini pie crust into you cupcake pans.  

Then carefully fill with your pumpkin mixture, almost to the top.  Pouring from the spout is the easiest way to do this!

Then add your leaves- make sure to press one side of your leaf to the pie crust, otherwise it will not stay together after baking.  I prefer not to put too much of the leaf over the pie mixture because it won’t brown as well.  

Bake for about 30 mins or until a toothpick comes out clean from one of your little pies. 

Cool completely before removing them from the pan. Press up from the bottom of the pan for each mini pie as described as above. 

Keep your pies stored in the refrigerator if you don’t eat them right away. Don’t forget to add whipped cream if desired!

If you would like to deliver them to friends place them into a clear bag with a little shredded paper.  I always purchase bags that have a seal, so you can fold the bag under the pie to seal them closed! So cute! Happy Baking!

 

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Kelly
Kelly migrated to San Francisco in 2009 after living in Chicago, Florida, and growing up in Texas. She is happy now to call the Bay Area her home. She is a licensed Physician Assistant and previously worked in OBGYN and Plastic and Reconstructive Surgery. With the support of her husband and college sweetheart, Rob, she took a break from medicine to do something more creative! In addition to running San Francisco Moms Blog, Kelly is mommy to Mr. Gavin and Mr. Byron. She is happy to be the princess of the house! When she is not working or chasing her boys, she loves cooking, college football, and spending time and traveling with her family.

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