One of my problems I always have with pies is that unless I’m bringing it to a dinner party to share, so much of it goes to waste. I’ll eat a couple of slices, and the pie will go bad before I can completely finish it up. I thought up creating mini versions of my favorite pies instead (I used this recipe as a guide), and it fixes all of my issues. I can now keep a couple little pies at home to enjoy for myself, and then distribute the rest in a nice, neat little package. These are perfect for get togethers this fall. Just wrap them up and your guests can get a little dessert to go!
2 pie crusts, rolled out (see recipe on how to make your own here)
1 can pumpkin puree
3/4 c sugar
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 c heavy whipping cream
1/2 tsp vanilla extract
whipped cream for topping
Prepare pie crusts according to directions. Cut each into 4″ in diameter circles. Press each circle into a greased muffin tin so that it just barely hangs over the top. Refrigerate for an hour.
Meanwhile, prepare pumpkin pie filling. Beat together two eggs on medium speed, then add in the remaining ingredients and mix until well combined. Pour mixture into muffin tin pies, so that it is just below the top of the pie.
Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 25-30 minutes.
Remove from tins and let cool for about two hours, top with a dollop of whipped cream.