Mini Pumpkin Pies
Equipment
- 4-inch ring cutter/mold, also muffin pans
Ingredients
- 15 ounce can pumpkin puree
- 14 ounce can sweetened condensed milk
- 2 tablespoons molasses
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 single prepared pie crusts
- whipped cream garnish
Instructions
- Preheat oven to 425F.
- Whisk together the pie filling until smooth.
- Cut out pie dough into 4-inch circles using a ring cutter, template or correct size plate as a guide.
- Fit the dough into the muffin tins, smoothing out the wrinkles and ruffles.
- Fill with pie filling.
- Cut out leaf shapes using a small cutter; make sure the dough presses into the sides of the tarts in several places so it won't sink.
- Bake at 425 for 15 minutes; then reduce the oven heat to 350F and bake for 15-20 minutes more, until a knife comes out clean.
- Cool the tarts completely in the pans, then gently run a butter knife around to lift and free them.
- Serve dotted with whipped cream.
Notes
From the kitchen of palatablepastime.com
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