If you’re new to this page, let me just tell you that I love all things mini! I love mini-doggies, mini-adults (babies), and most of all..mini-desserts! I love to ‘mini-fy’ anything I can, simply because uhh..cuteness! AND because as we all know that..anything tiny is pretty much calorie free…haha!
Sooo..since “Pumpkin all the things” has clearly started (yes, it has), I figured that I’d better get my teeny tiny Pumpkin on, so I can make these pre-holiday calories stretch as far as I can!
Each of these adorable little pop-in-your-mouth Pumpkin Pies are jam packed with all the flavor of a regular good old HUGE Pie. You can pop these pies into your mouth, or show off with some manners and make them a two-biter. Either way,,,into your mouth they will go, and you’ll love every teeny-tiny bite of it!
~The buttery, flaky crust cradles that sweet, creamy and oh-so-pumkiny filling that will melt in your mouth…one popper at a time!
~Make a big batch of them for your holiday table and everyone will ADORE you! 🙂
What you’ll need:
A mini cupcake pan…sprayed with non-stick spray
1 Pillsbury Refrigerated Pie Crust
1-15 oz. can Pumpkin Puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Whipped Cream for topping
Cut out the pie crust into approx. 3″ circles, or just enough to fit inside your pan with a little “decorative” edge!
Place all of the crusts into the pan and set aside.
In a large bowl combine all of the wet ingredients and mix in the dry ingredients until smooth.
Fill each crust up just under the top of the edge…
Bake them at 350 degrees for approx. 15-20 minutes, or until the filling is firm and the crust is slightly golden…
Let them cool in the fridge for a minimum of 20 minutes or so to set up.
Top them with some Whipped Cream…
And maybe a dash of Cinnamon/Sugar…
And start popping! ~Enjoy! 🙂