- 15- oz. package ready-to-bake pie crusts
- 15- oz. can pumpkin puree not pumpkin pie filling
- 12- oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
1. Preheat oven to 425°F and spray a 24-cup
mini muffin pan with nonstick cooking spray. Set aside.
2. Cut pie crust out into circles using a
wide-mouth jar lid. Push pie circles down into the muffin cups. If needed,
gently knead and roll out any extra dough left from the rings to make a total
of 21 circles.
3. Mix pumpkin pie filling ingredients in a
large mixing bowl until smooth. Divide filling among the mini pie shells.
4. Place in the pre-heated oven and bake for
10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes,
until pie filling is just set and a toothpick inserted into the center comes out
clean.
5. Remove from oven and cool for 10-15
minutes before removing from muffin tin and topping with whipped cream. Garnish
with some ground cinnamon, if desired, and enjoy!
Serving: 1g | Calories: 165kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 123mg | Fiber: 1g | Sugar: 9g