Around this time last year, I made these little pies and they were such a huge hit with those who ate them that I wanted to bring them back into the spotlight for you this year. We all love pumpkin pie and this is a great way to help control your portions. These would be perfect as a dessert for a Halloween party or Thanksgiving gatherings. They are also perfect for classroom fall parties as you can have the children decorate them however they would like as an activity and then eat them as a treat!
- 1 pie crust, unbaked
- 1 can Libby's 100% Pure Pumpkin
- 1/4 c sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 large eggs
- 1 can evaporated milk
Preheat the oven to 350 degrees.
Roll out the pie crust to 1/4-inch thickness. Grease a muffin pan. Using a glass a little larger than the muffin holders, press down and cut out 12 circles. Place the dough circles into the bottom and up the sides of the muffin pan. Use the scraps to cut little pumpkin stems.
In a small bowl, mix the sugar, salt, cinnamon and ginger.
In a large bowl, beat the eggs. Stir in the pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Ladle the pumpkin mixture into the pie shells until they are full. Place one stem on top of each pie crust
Bake for 25 minutes, or until a knife comes out clean between the edge and center of each personal pumpkin pie.
Allow them to cool for 15 minutes. Using a fork, carefully remove the pies from the muffin pan.
Decorate, if desired.