Tuesday, November 26, 2013

Mini Pumpkin Pies for Thanksgiving

Why is it that miniature foods are so much fun? I've had the "mini" bug ever since I made these KY pies earlier this year for Derby. When I started to think about getting ready for Thanksgiving, I decided that I wanted to try to bake some miniature pumpkin pies. These pies aren't just cute, they are delicious, too!

The best part about these mini pies is that they are easy to make. You only need a few ingredients for this recipe:
1 Can (30 oz.) Easy pumpkin pie mix (I used Libby's brand)
2/3 Cup of Evaporated Milk
2 large eggs, beaten
2 refrigerated pie crusts
Cupcake or Muffin pan

Unroll the pie crust and use a bowl or cup to cut circles out of the dough.

Push the circles into the cupcake pan. You're half way there!

Next just combine the pumpkin pie mix, evaporated milk, and eggs. While you are mixing the ingredients, preheat the oven to 425 degrees Fahrenheit.

Spoon the pumpkin pie mix into the cups in the pan.

Once all the cups are filled, bake the pies for 5 minutes at 425 degrees Fahrenheit, and then lower the temperature to 350 degrees and continue to bake the pies for 20-30 minutes depending on your oven and altitude. Pumpkin pies can be temperamental, so be sure to check on them frequently. 

The pies are done once a toothpick inserted in the middle comes out clean. Let the pies cool and then refrigerate, since pumpkin pies are best served cold. You can even add whipped topping (or cake frosting!) to make these mini pies even more special for Thanksgiving.  

Wishing you a Happy Thanksgiving from the Craft E Magee family to yours!

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