Sometimes things are just better when they are bite sized! I'll take canapés and mingling over a sit down dinner any day. I make these every Fall and this year MK requested them basically as soon as Fall...fell. With the smell of Pumpkin candles flooding the air and a not so coincidental Pumpkin beer in hand, I certainly was in the mood for Mini Pumpkin Pie making!
You can make these exactly how you make a normal pumpkin pie but here is my recipe:
For the crust:
- 3 cups flour
- 2/3 cup oil
- A splash of water as needed
Mix everything together and then form into greased muffin tins.
For the filling:
- 1 can pumpkin puree
- 1/3 cup sugar
- 1/4 tsp salt
- 1 large egg
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 can evaporated milk
Preheat oven to 350 degrees, mix all of your ingredients until smooth, put 1/3 cup filling in each pie crust, bake 20-25 minutes or until the centers are about set.
Enjoy!