Mini Pumpkin Pies
1 package (14.1 oz.) ready-to-use refrigerated pie crust (2- 9 in. pie crusts)
1 can (15 oz.) solid pack pumpkin
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup milk
3 dozen mini pies.
Preheat oven to 400°F. Unroll pie crusts onto lightly floured surface; gently roll out with rolling pin. Cut dough with 2-1/2 in. cutter; press circles into mini muffin pan cavities. Re-roll scraps as needed.
In large bowl, beat eggs; stir in pumpkin, sugar, cinnamon, ginger, salt, cloves and milk. Spoon about 1-1/2 tablespoons mixture into each crust.
Bake 35-40 minutes or until centers are set and slightly puffed. Cool in pan on cooling rack 15 minutes. Remove from pan and cool completely.
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