Ingredients
for 12 servings
-
15 oz pumpkin puree, 1 can (425 g) -
12 oz evaporated milk, 1 can (355 mL) -
¾ cup sugar (150 g) -
1 teaspoon cinnamon, extra for taste -
¼ teaspoon ground cloves -
½ teaspoon ground ginger -
½ teaspoon salt - 2 eggs
- 2 pie crusts, refrigerated
- whipped cream
- ice cream
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Preparation
- In a bowl, mix the dry ingredients thoroughly.
- Add the eggs and pumpkin, and mix.
- Gradually add the evaporated milk, mixing constantly.
- Preheat oven to 350°F (180˚C).
- With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
- Pierce the bottoms of the crust gently with a fork.
- Fill each pie crust to the top with filling.
- Bake for 20-30 minutes, until top of crust becomes golden brown.
- Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
- Enjoy!
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Tips
1 of
14
-
dimonddakota
LOVE LOVE LOVE THIS RECIPE!!! They are sweet and AMAZING
2018-06-24T18:59:27Z Helpful (25) -
seathebudgie
Amazing! I think you really need to bake it for the full 30 min for all the crust and stuff to really cook. I made my own crust and it needed to bake a little longer😂
2018-07-10T01:58:35Z Helpful (21) -
caroduzzi
Used frozen mini tart shells and baked for the full 30 min. So delicious! And enough leftover filling that I’ll be able to make another dozen! 🧡🎃
2018-10-13T22:21:39Z Helpful (18) -
badfur404
I made mine into a pie. Baked it at 425 for 15 min then I turned ove temp down to 350 fo 40 more min. Was delicious!
2018-10-03T20:29:21Z Helpful (16)
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