Last night I made mini pumpkin pies. It was Monday, it’s getting dark early, and it hasn’t stopped raining for what seems like forever. Baking needed to happen so I decided to embrace the October weather and make [another] pumpkin dish. I chose to make the smaller version of this classic treat because they are easier to share.
I stuck with a basic graham cracker crust because it’s what I had in my pantry, and these guys ended up being beautiful. My apartment smells like pumpkin spice and I’ve got treats for the office tomorrow. I’d say today was pretty okay.
I also played around and ended up with an awesome pumpkin chocolate chip loaf. However, I didn't write down any measurements so I'm going to experiment again and post that recipe a little later on. For now, it just looked really pretty in the photographs.
Save this recipe and whip it out for your next football tailgate, or, for Thanksgiving (which will be here before we know it).
For the Pumpkin Pie Filling:
2 eggs, beaten
3/4 cup brown sugar
1 (15 oz) can of pumpkin puree
1 (12 oz) can evaporated milk (I used Nestle Carnation brand)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
For the Graham Cracker Crust
2 cups Graham cracker crumbs
2 Tablespoons sugar
7 Tablespoons melted butter
Mini muffin tins (I found mine by the cupcake liners at Walmart)
1. Preheat the oven to 425. Combine sugar, salt, cinnamon, and pumpkin pie spice.
2. Beat eggs and add to the sugar mixture. Add in pumpkin and evaporated milk. Combine until all the ingredients are incorporated. Set aside.
3. To prepare the crusts, combine graham cracker crumbs and sugar. Add in melted butter and press into the bottom of the muffin tins.
Pour the pumpkin pie filling into the crusts and bake for approximately 15 minutes, or until the centers have set and a toothpick inserted comes out clean.