Mini Pumpkin Pies


Mini pumpkin pies!  You know that feeling you get at the end of a big meal, when everyone has eaten way too much?  And then someone suggests dessert, but you don’t even want to get up to make coffee, let alone put together everyone’s dessert plate.



 (Or is that just me?)  When you finally do get the energy to serve the 3 beautiful desserts that someone went to tons of effort to make, everyone is so full that they don’t eat more than a few bites
This is the combination of spices that my family has always used for pumpkin pie, and it has always been delicious!  Tip: Add some pumpkin pie spice to strong coffee with some cream and sugar to make your own pumpkin spice latte.  You can add canned pumpkin if you want, but it’s not necessary.

Mini Pumpkin Pies
Adapted from the recipe on my mom’s old pie plate.

Ingredients

2 small eggs
1-1/3 cups of canned pumpkin (I accidentally used canned pumpkin pie filling and it still turned out, so I guess either one is fine)
1/2 cup sugar
1/4 tsp salt (slightly heaping)
3/4 tsp cinnamon
1/4 tsp ginger (slightly heaping)
1/4 tsp cloves
1/4 tsp nutmeg
1-1/8 cups of evaporated milk
30 tart shells

Instructions

Beat the eggs with a whisk.
Blend in the remaining ingredients.
Spread the tart shells out onto a cookie sheet.
Pour 2 Tablespoons of pumpkin filling into each tart shell.
Bake at 375F for approximately 30 minutes or until crust is golden.

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