©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Mini Pumpkin Pies

I pinned this a while ago too.  I made it for our Alpha Class.  The original recipe can be found at Home is Where the Boat Is.

1 package refrigerated pie crusts
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tablespoon Pumpkin Pie Spice

Preheat oven to 425°F.
Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired.

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 - 25 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another  hour for pumpkin filling to set completely.

I did have a little filling leftover.

These came out great and of course I forgot to snap a good picture.  I quickly snapped this with my cellphone the night of class.

No comments:

LinkWithin and Pintrest

Related Posts with Thumbnails