Faiza Mohammed / Daily Nexus
Pumpkin pie is a classic staple at the Thanksgiving dinner table, but why make one pie when you can make mini pumpkin pies for everyone to individually indulge in. This recipe serves 6 and takes about 30 minutes to make.
Ingredients:
- 1 can of pumpkin puree
- 6 mini pie crusts
- 1 can of evaporated milk
- 2 eggs
- 1/2 cup sugar
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
Directions:
- Preheat the oven to 400 F.
- In a large bowl, mix together pumpkin puree, evaporated milk, eggs and sugar.
- Once thoroughly mixed, add in pumpkin spice, cinnamon and salt.
- Divide mixture into each pie crust (about 4 tablespoons each).
- Bake pies for about 25 minutes, or until the crust is golden brown.
- Remove pies from the oven and let cool for 5 minutes before serving.
- Enjoy!
This recipe is easy and perfect for college students to make and share with family and friends. To give the pies some extra flavor, top them off with whipped cream.
