Mini Pumpkin Pies
These mini pumpkin pies are way easier than making a pumpkin pie from scratch. Plus you will actually have room to try more than one dessert!
Servings: 30
Ingredients
- 2 small eggs
- 1-1/3 cups canned pumpkin puree (I accidentally used canned pumpkin pie filling and it still turned out, so I guess either one is fine)
- 1/2 cup sugar
- 1/4 tsp salt (slightly heaping)
- 3/4 tsp cinnamon
- 1/4 tsp ginger (slightly heaping)
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1-1/8 cups evaporated milk
- 30 mini tart shells defrosted
Instructions
- Beat the eggs with a whisk.
- Blend in the remaining ingredients.
- Spread the tart shells out onto a cookie sheet.
- Pour 2 Tablespoons of pumpkin filling into each tart shell.
- Bake at 375F for approximately 30 minutes or until crust is golden.
Notes
I found my mini tart shells at a grocery store in Canada called Loblaws. They are located in the frozen food section right next to the regular pie crusts.