Mini Pumpkin Pies

I make several "mini-size" recipes because most often I cook for just the two of us.  I enjoy making whole recipes that can be made into individual servings and easily frozen for future servings.

We don't eat dessert every day, but it's nice to have a sweet treat on hand without having to make a whole pie, or cake. Muffin tins come in handy for these individual pumpkin pies. I think a muffin size portion of many desserts and entrees, helps with portion control and eliminates waste.

I make mini meat loaves, cakes, breakfast quiches, and pot pies, too.  That way we can enjoy a variety of meals and desserts in our diet, and there's always something in the freezer to reheat and serve.

A batch of these made during the holidays, still offers us a nice dessert a month or two later.  Of course when raising three children I'd make a full pie, and it would be gone in a flash, but for the two of us, making a whole pie seems impractical, so I've learned to adjust my baking and cooking method, yet still be able to enjoy good economical eats.

Mini Pumpkin Pies (Makes12 muffin size )

2, 9-inch pie crust doughs – pre-made, from a mix or from scratch 
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1, 15 oz.can pure pumpkin
1, 12 oz. can evaporated milk

Preheat oven to 425.

Prepare and roll out dough. Using a 3-1/2 to 4-inch round cutter, cut 12 rounds from pie doughs. Place each round into a greased muffin tin. Press in, letting sides come up. Pierce bottom of dough with a fork to keep crusts flat while baking.

Pour filling to the top for each muffin cup. Bake at 425 for 15 minutes. Then turn the heat down to 350 and bake for 25-30 minutes more.

Cool on a wire rack to let the filling set, at least an hour. At serving time, add a dollop of whipped cream to each muffin pie.  These freeze well to have on hand for a quick dessert.

Estimated cost: $4.00 or less; .33 cents a serving or less.

Pin It