mini pumpkin pies

i searched our entire kitchen, on thanksgiving morning, and couldn't find either of my two glass pie plates (really? why hadn't i looked for them earlier than the morning and....where the heck are those thing?)  so, i defaulted to making mini pumpkin pies instead.  it turned out to be the best "oops" i've had in a long time!  they turned out so cute and were quick and easy.  they were also a big hit after dinner!  

no, i did not make my own crusts.  but, i think these are awesome.  i keep them in my refrigerator for any quick pie or treat.  i love the immaculate baking companies products.  they can be purchased at whole foods. 

no, i did not make my own crusts.  but, i think these are awesome.  i keep them in my refrigerator for any quick pie or treat.  i love the immaculate baking companies products.  they can be purchased at whole foods. 

Transient
Transient
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muffin tin mini pumpkin pies

ingredients

pumpkin pie filling for one 9-inch pie (i follow the simple recipe on the back of the organic pumpkin can)

(2) 9 inch pie crust doughs (i used pre-made but of course you could make this from scratch too!)

bowl or round cookie cutter, about 4 inches in diameter

muffin tin

instructions

preheat the oven to 425 degrees F. Lightly spray a muffin tin with vegetable oil cooking spray.  allow crust to warm to room temperature (this helps keep the crust from tearing) and roll out onto wax paper.  use 4 inch round cutter to cut circles in dough.  place each circle into muffin tin and gently press them in.  pinch the tops and score the bottom of the dough with a fork.

pour pumpkin pie filling into each muffin tin cup.  fill each one to the very top.

bake at 425 for 15 minutes.  then turn the heat down to 350 and back for an additional 25 minutes.  let them cool on a rack before removing each pie from the muffin tin.  

perfect little mini bites! 
perfect little mini bites!