With Thanksgiving coming up tomorrow here is a last minute petite dessert to add to the dessert table.
I used this mini tart pan to make my pies. This contains everything you need including a dough cutter and tamper to make beautiful crust.
- 1 package prepared pie dough (two circles)
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 large egg
- 1 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 5-ounce can evaporated milk
- garnish: whipped cream or Cool Whip and pie crust leaves
Preheat oven to 350°F.
In a medium bowl whisk sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk until smooth.
Cut pie dough into to circles using dough cutter and then use tamping tool to push dough into tart pan.
Fill each tart shell with pumpkin pie filling.
Bake for 15-17 minutes or until shells are golden and the filling appears to be set. Remove mini pumpkin pies to a cooling rack.
If you would like, top with freshly whipped cream or Cool Whip. You can also used the dough scraps to make leaves as a garnish.
adapted from My Baking Addicition