Better a late post then no post, right? With the holidays and the craziness that surrounds them my posts might be sporadic for the next month. Late on a Sunday night I was asked to help out with my sons Kindergarten Thanksgiving feast they would be having on the following Tuesday morning. With such short notice I quickly decided that I wanted to make something 1. EASY, 2. cute, 3. yummy, and 4. bite size. This is what I came up with and they were perfect.
Mini Pumpkin Pie
(I knew I would forgot what I bought so I took a picture so I would remember. This was my first experience with store bought Pie Crust and I was pleasantly surprised. The crusts were delicious, but unlike homemade crusts they don’t taste as good over time. So, these little pies need to be eaten within a day or two, if you want them to taste their best.)
Easy Pumpkin Pie Mix
Evaporated Milk (save the empty can)
2 boxes of Pie Crusts (double crust)
mini muffin pan
Follow the directions on the Pumpkin Pie Mix to make the Pie filling. Set aside. Preheat oven to 425 degrees. Pull out the pie crusts one at a time and unroll them. Use the empty evaporated milk can to cut out small circles (just like you would cut out biscuits). Gently push the circles into the mini muffin pan. Don’t push the sides much, the crinklier the better. Now pour some of the pie filling into a plastic baggie. Snip a small hole into one of the bottom corners. Be sure you hold the corner up when you cut, because the filling is pretty runny. Handle the bag carefully so you don’t make a big mess, and then pour the filling into each cup, about 3/4 full. Cover the entire muffin pan with aluminum foil and then cut/rip holes into the aluminum foil where each of the pies are so that the filling is exposed. Try not to expose the crusts, but don’t stress out about making it perfect. I should have taken a picture of my super messy holes I made into the aluminum foil. It doesn’t have to look nice! Bake for 10 minutes. Now remove the aluminum foil, turn the oven down to 375 degrees, and bake for another 10-12 minutes. Let cool. Beautify with whipped cream and grate some chocolate over them all. Enjoy!!!