Mini Pumpkin Pies

These little pies are perfect for when a craving hits and you don't want a whole pie sitting around your house.  The fact that they look like little pumpkins is just a bonus.  For extra cuteness, you can used melted chocolate in a piping bag to draw jack o'lantern faces after baking!

Using a large pumpkin cookie cutter, cut out a piece of your favorite pie dough (homemade or store bought - I won't tell!) & press it down into a cupcake tin (no liner or nonstick spray needed!)  Fill with pumpkin pie mixture & bake at 375 for 20 minutes.  These baby pumpkins popped right out of the pan after cooling!  Top with some fresh whipped heavy cream & enjoy!

Pumpkin Pie Filling
makes 12 mini pies*


1/2 cup brown sugar
1 1/2 tsp cornstarch
1/4 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
pinch of ground cloves
3/4 cup pumpkin puree
1 egg + 1 egg yolk
3/4 cup evaporated milk

Mix together sugar, cornstarch, salt, spices, pumpkin & eggs, then add milk.  Stir until well combined.  Fill muffin tin about 2/3 full (should be about 1/4 cup).  Bake 20 minutes at 375 & let cool before removing from tin.

Pie filling adapted from Martha Stewart
*filling recipe can be doubled to fill a 9" pie