Pumpkin Pie Cups

We all love pumpkin pie, don’t we? Have you had a whole pumpkin pie to yourself? Now you can, with these tasty pumpkin pie cups. They whip up in just a few minutes, bake up perfectly in your muffin pan, and are a perfect bite sized dessert for your thanksgiving table.

CAN YOU MAKE THESE IN ADVANCE?

Yes! They keep well in the refrigerator for up to three days and you can freeze them, without the whipped cream topping, for up to three months. Just wrap well and and store in a freezer bag.

CAN I CUT THE PIE DOUGH WITHOUT A COOKIE CUTTER?

Yes! Find a glass or bowl that can cut 3.5-4 Inch circles and you’re good to go! If your circle cutter is too small then just roll the dough out a bit more after you’ve cut it to make the circles bigger.

Make it

Pumpkin Pie Cups

Ingredients for 12 pumpkin pie cups:

1 can (15 oz) pumpkin

1 large egg

3 egg yolks

1 can (14 oz) sweetened condensed milk

1/4 teaspoon freshly, and very finely ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 tsp Chinese 5-spice (or to sub: a small pinch each of ground star anise, ground cloves, and ground white pepper)

1/2 teaspoon fine salt

2 pie crusts, refrigerated

Non-Stick cooking spray

Instructions:

In a large mixing bowl combine all the ingredients for the pumpkin pie

Wisk until evenly incorporated

Spray a 12 muffin pan with nonstick cooking oil

Unroll the 2 pie crust and with a cookie cutter cut out 6 circles from each

Place mini pie crust into the muffin pan

Pour the pumpkin pie mixture into each cup

Bake in a preheated oven at 425° for 15 minutes, then reduce the temperature to 350° and continue baking for 30 minutes

Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.

Enjoy! Buen Provecho!