These were way easier than I was expecting. I have convinced myself for years that pumpkin pie from scratch was too time consuming to make but these were done in less than an hour, and most of that was baking time. These are unique enough that they don’t have to be limited to Thanksgiving. I love that they could just as well be served at a brunch or dinner party. I definitely recommend giving mini pumpkin pies a try!
These are so easy and you might actually have room to try more than one dessert! Such a great idea!
- 2 small eggs
- 1-1/3 cups of canned pumpkin (I accidentally used canned pumpkin pie filling and it still turned out, so I guess either one is fine)
- 1/2 cup sugar
- 1/4 tsp salt (slightly heaping)
- 3/4 tsp cinnamon
- 1/4 tsp ginger (slightly heaping)
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1-1/8 cups of evaporated milk
- 30 tart shells
Get the instructions here >> Mini Pumpkin Pies @ onelittleproject.com