It’s officially holiday season! I got the idea to bake these mini pumpkin pies from a coworker the other day and thought it was brilliant. These not only allow for portion control, but are also easier to serve to large groups of people at holiday parties or any type of social event.
Since I used a store-bought frozen crust dough (JUDGE ME) these were actually really easy to make as well!
- 1/2 cup brown sugar (firmly packed)
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 15 ounce can of pure pumpkin purée
- 1 teaspoon vanilla extract
- 1 cup of lite coconut milk (usually found in Asian section of supermarket)
- 4 9-inch pie crust doughs
- Combine all ingredients (besides the pie crust, obviously) and mix well.
- Place dough on a flat surface and cut out circles of about 4 inch circumference. Each crust should give you 4 circles.
- Grease a muffin tin with baking spray or butter.
- Press each circle into a muffin tin. Score the bottom of the dough with a fork (this keeps the crust from bubbling up)
- Pour filling into the muffin cups.
- Bake at 425F for 15 minutes then turn heat down to 350F and bake for another 30 minutes.
- Allow to cool for at least 2 hours to make sure the pumpkin filling has set (This is probably the most difficult part of the recipe)