I’ve been wanting to do this since I discovered Pinterest a few years ago, but I just haven’t gotten around to it yet. I was really wanting pumpkin pie a couple of days ago, so I asked the kids “Do you want to make mini pumpkin pies?” and they yelled “Yes!”
So, we got out the old muffin tin, the recipe for Crisco pie crust, and we began.
Not only are these adorable, but they are perfect portion control. After all, you don’t feel guilty eating one, but eating two pies feels a little extreme. They are also perfect for the crust lover, since the crust to filling ratio is much higher in these than in a regular slice of pumpkin pie.
Enjoy, and have a Happy Halloween!
I used Libby’s pumpkin pie filling recipe (the best there is) and Crisco’s double pie crust recipe.
Libby’s Pumpkin Pie Filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pumpkin pie seasoning (or 1/2 tsp ginger, 1/4 tsp cloves)
2 large eggs
1 15oz can Libby’s Pumpkin
1 12oz can Carnation Evaporated Milk
Crisco Pie Crust (Double Crust Recipe)
2 cups all purpose flour
3/4 cups well chilled Crisco vegetable shortening
1 teaspoon salt
6 tablespoons ice cold water
First, make your pie crust. Cut together the flour, shortening, and salt, until you have crumbs the size of peas. Slowly add the water, one tablespoon at a time, until a nice ball of dough forms. Place it on a well floured surface (I use a piece of parchment paper) and using a round cookie cutter (or a water glass, or anything round) with a 3-4″ diameter to cut out circles. Place each circle into a muffin tin to make a crust.
Preheat your oven to 425°.
Make your pie filling by simply mixing all pie filling ingredients together.
Scoop about 3 tablespoons of filling into each pie crust. Place in the oven for 15 minutes. Turn the oven down to 350° and bake for another 25-30 minutes.
Remove from oven, cool on a wire rack, and serve with fresh whipped cream. Enjoy!