Easy Mini Pumpkin Pies (12-18)

As a kindergartener I used to work with used to say, this recipe is "SUPER EASY!"  I miss that kid.  I also LOVE mini pumpkin pies...and pumpkin pie in general.

I just used the Libby's recipe for pumpkin pie except used 1 teaspoon of cinnamon and about 1/2 teaspoon of pumpkin pie spice instead of the spices listed on the recipe.  I once made a rectangular pumpkin pie too, so there are different options for Thanksgiving and whatnot if you want to get creative. Note: You do not always have to make crust from scratch. The frozen ones are awesome and very convenient.

For crust directions, I just used 2 9" Pillsbury frozen crusts (1 package) and these directions from Make and Takes (See below for specific directions).  I did end up with extra pie filling, so either buy extra pie crust or bake the filling on its own and eat it (or dip cookies or crust pieces in it!).

** PUMPKIN PIE FILLING RECIPE ** (copied directly from the Libby's website):

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger - In addition to the cinnamon listed above, I used 1/2 tsp pumpkin pie spice instead of ginger and the cloves
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 
  - SEE BELOW FOR MINI CRUST DIRECTIONS
• Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
** CRUST/BAKING DIRECTIONS (Make and Takes said the recipe would make 12 mini pies, but I ended up with 18 because I used ALL of the extra crust) **
* Note: I had extra pie filling so I just heated that in the microwave, but you can bake it, add a crust, dip pretzels in it, etc.

• pumpkin pie filling for one 9-inch pie
• 2 9-inch pie crust doughs – pre-made from a box or I love this recipe from Martha Stewart
• bowl or round cookie cutter 4 inches in diameter
• muffin tin

1) Using a cup, bowl or 4-inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs (I used the rim of a plastic cup to cut out circles and re-rolled unused dough to make 18 total circles out of the 2 9-inch crusts)
2) Place each circle into a pre-greased muffin tin. Press them in and arrange the sides as you wish. Score the bottom of your dough w/ a fork to keep the crust from bubbling up as it cooks (I actually didn't do this and it came out OK...oops)
3) Pour filling into each muffin tin cup. Fill to the very top or at least 2/3 full.
4) Bake at 425 degrees for 15 minutes. Then turn your heat down to 350 degrees and bake them for 25-30 minutes. (I ended up taking them out about 6 min early probably because I added less filling and smaller circles of dough)
5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.