Happy Monday Everyone! Hope you had a fabulous weekend. Today’s Make It Monday is a twist on everyone’s favorite pumpkin pie. I simply spiced it up a bit and made it into minis. I think the minis look so much nicer than a big pie that aways seems messy when it is cut into and served. I also like to do minis for parties because then you can sample a few desserts without having to commit to a full slice of something. Overall, they aren’t not any harder to make than a large pie and require only a few extra minutes.
This recipe is for a regular sized cupcake/muffin pan. You can use any size muffin pan. Simply adjust the cooking time.
- 1 can pumpkin puree
- 1 cup brown sugar
- 1 cup cream
- 1/2 cup whole milk
- 2 eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- dash of clove
- dash of nutmeg
- 1 recipe for 2 pie crusts or 2 frozen pie crust thawed
Roll out your pie crust and cut into circles with a cookie cutter that is approximately 50% bigger than you muffin cavity. For a regular sized muffin pan, use a 3 inch cutter.
Gently take your pie circles and press them into the muffin pan. Flute the sides as you would for a standard pie.
In a large mixing bowl, mix remaining ingredients together. Fill crusts with pumpkin mixture until almost full.
Bake at 350 degrees for 25-30 minutes or until center of the custard is set.
TIP! Homemade whipped cream hold for it shape unlike canned whipped cream. Worth the effort. You can put homemade whipped cream on pies and it will last for hours on your dessert table.