If you’re anything like us, then you most probably anticipate pie season throughout. These mini pumpkin pies are proof how the wait seemingly worth the cost.
While pumpkin pie in their nine-inch form is delicious and classic, these mini pumpkin pies are super easy to make and perhaps much easier to eat. We enjoy whipping up this pumpkin pie recipe in mini tarts for effortless entertaining. Whether you’re making these mini pumpkin pies for that social function or maybe keeping them over the kitchen counter for your grab-and-go treat for your loved ones, you’re visiting love this bite-size sort of pie.
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Making these mini pies is basically as simple as making an effortless pumpkin pie with regards to the pumpkin pie filling. Many of the filling ingredients are whisked together until they’re smooth and blended well. The primary reason these mini pumpkin pie bites are simpler to make than classic pie is that you simply don’t have got to reveal or shape any pie crust.
To make the mini pie crust, you can easily try a package of store-bought tart shells. The shells are buttery, flaky, and crisp much like classic pie crust. When you fill the shells, it’s just a matter of baking the mini pumpkin pies around 30 minutes. Then, you possibly can garnish all of them with some whipped cream before serving.
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Summary |
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Cook time: 30 minutes Prep time: 15 minutes Idle time: |
Level |
Servings: Unit: MetricUS Imperial |
Ingredients
- 2 small eggs
- 1 1/3 cups canned pumpkin puree
- 1/2 cup sugar
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 1/8 cups evaporated milk
- 30 tart shells
Instructions
- Preheat the oven to 375