Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, " mini pumpkin pies ". It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

These adorable mini pumpkin pies start out with some pie crusts. For the filling in these mini pies, you'll be using some pumpkin puree, brown sugar, spices, an egg, and some evaporated milk. Impress party and dinner guests with these Mini Pumpkin Pies!

" Mini Pumpkin Pies " is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. " Mini Pumpkin Pies " is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have " mini pumpkin pies " using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make " Mini Pumpkin Pies ":

1. Prepare 1 pk. refrigerated pie dough crust ( I made my own)
2. Prepare 1 can (15oz) canned pumpkin
3. Take 1 can (14oz) can sweetened condensed milk
4. Take 2 eggs
5. Take 1 tbsp pumpkin pie spice

For the Mini Pumpkin Pies, unroll crusts on lightly floured surface. Mini Pumpkin Pies are the perfect, easy dessert for Halloween parties or any Fall holiday dessert tray! I love mini desserts - and these Mini Pumpkin Pies are no exception! Adorable paleo mini pumpkin pies with gingerbread cookie crust.

Instructions to make " Mini Pumpkin Pies ":

1. Preheat oven to 425 º. You will need a 4" round cookie cutter. (I used a large cookie cutter) & a muffin pan. . One box of 2 pie crust is enough for 12 mini pies.
2. Spray your muffin tin with cooking spray. Cut your circles out of your dough. Press them in your tin.
3. Mix pumpkin , sweet condensed milk, eggs, spice in a large bowl until smooth. Pour into pastry lined muffin cups. Top with pastry leaf if desired. I sprinkled some cinnamon on top.
4. Bake 15 minutes. Reduce oven temp. To 350º. Bake 20-25 minutes longer or until a knife comes out clean Remove to wire rack allow to cool. Cool completely. Keep refrigerated.

These gluten free and dairy free healthy mini pumpkin pies are naturally sweetened, super cute and seriously delicious! Collection by Judy Francone. · These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers. This interpretation of pumpkin pie aligns nicely with. These vegan mini pumpkin pies are the perfect treat for Thanksgiving and throughout the holiday period.

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