I tried out this recipe on a rainy Friday night. There's something about cool, rainy fall weather that really gets me in the mood for baking...probably because I don't start sweating the minute my oven comes on. I guess that's the price you pay to live in sunny southern California. Given that the weather has finally cooperated, I was more than in the mood to get my bake on.
This recipe is made from real pumpkin and that's the only way to do it, in my opinion. I got the recipe from a sticker on my pie pumpkin and only had to alter the baking time and temperature in order to adapt to the smaller pie sizes.
Miniature Pumpkin Pies
(makes ~12 mini pies)
1 pie pumpkin
1 1/3 cup sweetened condensed milk
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
1 cup hot water
2 9-inch pie crusts, store bought, refrigerated
- Cut pumpkin in half, removing stem area.
- Scoop out seeds and strings
- Place pumpkin halves face-down on foil lined baking sheet. Bake at 350 F for ~1 1/2 hours, until tender.
- While pumpkin is baking, prepare dough for baking. Use a 4-inch cookie cutter, a bowl, or cup rim to cut out 12 circles from the two doughs. Press individual pie circles into prepared, pre-greased muffin pan, letting the edges crimp and fold.
- When pumpkin is done, scoop out flesh and stir/mash/food-process until smooth
- In a bowl, add mashed pumpkin, condensed milk, egg, water, and seasonings and mix together.
- Pour filling into each individual pie crust to the top.
- Bake at 425 F for first 15 minutes, reduce heat to 350 F and bake for an additional 20-25 minutes.
- Let cool, and let the filling set
- Top with whipped cream if desired, and dig in!