Happy National Pumpkin Pie Day!! At least according to my homegirl Martha Stewart. I’ve seen some conflicting dates. Some claim December 25th is the official day. In my book, what Queen Martha say, goes!
Obviously I will be sharing my favorite, simple pumpkin pie recipe with you today!!
Mini Pumpkin Pies
Doesn’t everything mini taste better?
Not only are these pies adorable, they are also the perfect individual portion. Not that I would ever over indulge or anything. Ha! I’ve been known to kill two of these in a sitting.
They are GOOD #justsaying
(styled by Andrea)
We served these mini pies at my sisters baby shower over the weekend. Andrea gets styling cred. The whole display was more that I could pull off.
Here’s what you’ll need:
- 28 oz Libby’s Pumpkin Pie Mix (not 100% pure)
- 2/3 cup evaporated milk
- 2 eggs
- 2 – 9 inch pie crusts (I use the pre-made from a box)
- 4″ round cookie cutter (just find a glass or small bowl that is 4″)
- Whipped cream
Here’s what you’ll do:
Preheat oven to 425 degrees.
Roll out pie crust and using a 4″ round bowl, cup or cutter, cut out 12 circles. You will need to use a roller to roll out the scraps to get the full 12 circles. Or be a lazy ass, like me, and buy an extra box of pie crusts. Sometimes I ain’t got time for that. Then dip the scraps in cinnamon and sugar and eat them 🙂 Not that I’ve done it!!!
Spray your muffin tins with cooking spray. Press the circles of crust into each muffin tin. Allowing the excess crust to stick up a bit. Score the bottom of the crust with a fork. This will prevent bubbling.
Mix together pumpkin pie mix + evaporated milk + eggs until combined.
Fill each muffin tin cup to the very top.
Bake mini pies at 425 degrees for 15 minutes.
Turn down oven temperature to 350 degrees and bake an additional 25-30 minutes.
Using a spoon loosen up the sides of the mini pies and pop them out. Allow to cool on a wire rack.
When ready to serve, top with a dollop of whipped cream and ENJOY!!!
Happy National Pumpkin Pie Day, friends!!