Made in a muffin pan these mini pumpkin pies are the perfect individually sized dessert for any Thanksgiving celebration! Easy to make with a buttery pie crust and spiced pumpkin filling, just like a slice of pumpkin pie they are perfect with a dollop of whipped cream.
1(15-ounce) canpure pumpkin(I use Libby's 100% pure pumpkin)
¾cupevaporated milk
Whipped cream for topping
Instructions
Preheat oven to 350°F. Spray a 12-cup muffin pan with nonstick cooking spray.
Roll out the pie dough on a floured surface to about 1/8- to 1/4-inch thick. Using a cookie cutter or wide-mouth lid, cut 12 circles, each 3 1/2-inch wide. Place discs inside muffin cups, molding the dough to the sides.
In a large bowl, beat eggs. Whisk in vanilla, sugar, cinnamon, ginger, cloves, and salt until combined. Whisk in pumpkin. Gradually whisk in evaporated milk until the mixture is smooth. Divide filling evenly between the muffin cups.
Bake for 30 to 40 minutes, or until the filling is cooked. Place a knife in the center to make sure it comes out clean.
Cool 10 minutes. Run a knife around the edges of the pies and transfer to a cooling rack to cool completely (about 3 hours). Top with homemade whipped cream when ready to serve.
Notes
Pie crust: While a homemade pie crust is preferred, I've also found that the ones in the freezer section work great. Storage: Store in a covered container up to 5 days in the refrigerator.