These mini pies will make everyone at the table happy! No slicing, and finger friendly. And….I’ve included an allergy friendly version that is vegan as well.
Mini Pumpkin Pies
- 1 package pie crust dough
- 15-ounce can pumpkin
- 14-ounce can sweetened condensed milk
- 2 large eggs
- 2 tsp pumpkin pie spice
- ½ tsp fine sea salt
Leave package of pie crusts on counter for 15 to 30 minutes, to warm up. Meanwhile, preheat oven to 375°, and spray a non-stick 12 count muffin tin.
Roll out each pie crust to about a 12×15″ rectangle. Find a bowl that is about 5″ across and cut out 4 circles, re-roll crust and cut out 2 more. Repeat with second crust.
Pick up each circle of crust, and carefully nestle into a muffin tin hole, folding gently as needed to fit. Use your knuckles if you need to press down at all.
In a large mixing bowl, whisk together pumpkin, milk, eggs, spice, and salt.
Divide between the crusts.
Bake for 25 to 30 minutes, until curst is golden brown, and the filling is set.
Let cool, then carefully run a thin spatula around to loosen, and pop out.
Makes 12 mini pies.
To make allergy friendly, substitute a can of coconut condensed milk for the dairy version. To make without eggs, use Ener-g Egg Substitute. Follow the directions and make up 2 “eggs” worth, then add with the pumpkin.The pies will be a bit lighter, due to the leavening agents in Ener-g, but have a wonderful taste.