I'm still looking for quick and easy recipes that I can make ahead of time, since we will be traveling the night before. So I was looking at how I was going to make my pies for Thanksgiving as well as possibly for my hub's unit Thanksgiving. I had tried to do this last year with apple pie and I think the trick is the store bought pie as I can't get mine thin enough.
This recipe comes from my new favorite website, Elevenses. Anything to do with tea and I'm there!
Mini Pumpkin Pies
Ingredients:
1 package refrigerated pie crusts
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tablespoon pumpkin pie spice.
Directions
Preheat oven to 425. Mix pumpkin, sweetened condensed milk, eggs, and pumpkin spice in a large bowl until smooth. Pour into muffin cups sprayed with cooking spray and lined with pastry, then top with a pastry leaf. Bake for 15 minutes. Reduce oven temperature to 350°F then bake 20 – 25 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.
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