Mini Pumpkin Pies Simple Delightful Dessert Recipe

Ingredients

• 1 cup canned pumpkin puree
• 0.5 cup brown sugar
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.25 teaspoon salt
• 2 large eggs
• 1 cup evaporated milk
• 1 package pre-made pie crust
• to taste Whipped cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix until well blended.
3. In a separate bowl, whisk together the eggs until well beaten. Add the evaporated milk and continue whisking until the mixture is smooth.
4. Gradually add the egg and milk mixture to the pumpkin mixture, stirring until fully combined.
5. Roll out the pie crust on a floured surface and cut out circles (about 4-5 inches in diameter). You can use a cookie cutter or the rim of a glass.
6. Fit the circles into a greased muffin tin, pressing them gently into the bottoms and sides to form mini pie shells.
7. Pour the pumpkin filling into each crust, filling them about ¾ full.
8. Bake in the preheated oven for 25-30 minutes, or until the filling is set and a toothpick inserted comes out clean.
9. Remove from the oven and let cool for a few minutes before gently removing the mini pies from the muffin tin.
10. Serve warm or at room temperature, topped with a dollop of whipped cream.