Mini Pumpkin Pies
For a 9-inch pumpkin pie, preheat the oven to 425°. Unroll one refrigerated pie crust into a 9-inch pie plate, creating a fluted edge. Prepare the filling as you would for tartlets and pour the filling into the pastry shell. Bake it for 15 minutes, before reducing the temperature to 350°. Then bake the pie 35 to 45 minutes longer, covering the edges loosely with aluminum foil during the last 10 minutes to avoid overbrowning.
Ingredients
- 2 sheets refrigerated pie crust
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- 3/4 cup sugar
- 2 large egg, room temperature
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- miniature marshmallows, optional
Directions
- Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.
- In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°.
- Bake until a knife inserted in the center comes out clean, 25-30 minutes. If desired, top with marshmallows and bake until marshmallows are lightly browned, 2-3 minutes longer. Cool 5 minutes.
- Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing.
- If desired, roll remaining crust to 1/4-in.-thickness; cut out leaves with 1-1/2 to 2-1/2-inch cookie cutters. Place on baking sheet; bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of tarts to serve. Serve or refrigerate tartlets within 2 hours.
