Post By: Meg McAlarney
One of my favorite things to do in the Fall is bake some yummy goodies for my little family to enjoy and most of all I love to bake anything that includes pumpkin. I don't know what it is about that big orange fruit (Always thought it was a veggie, who knew!!) but I can't get enough of it.
This week I decided to whip up some mini pumpkin pies, I found the cutest mini pie tins at Michaels and couldn't wait to make batches of mini pies for my family and friends. My go to recipe is Libby's, their pumpkin puree never fails to delight and it only requires a few additional ingredients. To make my mini pies a little more fall festive, I cut out leaves for the crust, a super simple addition that will make your pies beautiful.
These mini pies are a great "mini" gift for a host, or friends during the upcoming holiday season. Put them in a bakery box, tie a cute ribbon around it you have a tasty gift.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
2 Pre-Made Pie Shell
Mini Pie Tin
XL Round Cookie Cutter
Fall Leaves Cookie Cutters
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.
ROLL OUT pie shell and use XL Round Cookie Cutter to cut out dough to fit mini pie tins.
POUR pumpkin pie mix into pie shell.
CUT dough out using the leaves cookie cutters. Make a variety of leaves to decorate the top crust of pie.
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.