Mini Pumpkin Pies
If you're like me, other people's blogs are so inspiring. I've been on a kick lately to find recipes. Here is the latest one I found on Bakerella I saw them and instantly thought of my Bible study group. So I got all the supplies and started. I did it late at night and quickly wondered why I attempted such a project. Turns out, it was really easy to do! Try 'em, you'll like them.
1 can pumpkin pie mixture
2/3 cup evaporated milk
1/4 tsp ground cloves
1/4 tsp. cinnamon
2 refrigerated pie crusts
(there is actually enough to make more. So next time, I'll buy another packet.)
You may also like whipped cream, but I didn't put any on mine.
You will also need a biscuit or cookie cutter and a mini muffin tin sprayed with oil
Preheat oven to 400 degrees.
Cut your pieces out and press them into place into each spot on the muffin tin. Then, mix all the ingredients together well. Once it's mixed, use a measuring cup to help scoop out of the bowl and pour into each pie crust.
It took awhile for it to bake. At first, I thought maybe 20 minutes, but then I had to keep adding 5 more minutes. The crusts shouldn't burn, but should be browned and the top of the pies firm. Let them cool, then transfer to a plate, cover with plastic wrap and chill.
These should stay refrigerated until ready to eat.
I hope you like them as much as my group did!