Mini Pumpkin Pie

 

Dessert

Total Time: 50 mins

Prep Time: 20 mins

Bake Time: 30 mins

Yield: 4 servings

Equipment:

• 16-Ounce Pumpkin Baker (2)
• Mixing bowls 
• Icing Spatula
• Oven gloves 
• Measuring cups/ spoons 
• Cake plate or round serving platter

Ingredients

• 1 15-ounce can pumpkin puree

• 1 14-ounce can sweetened condensed milk

• 2 eggs

• 1 Tbsp pumpkin pie spice

• 2 pie crusts, thawed

Directions

1. In a medium bowl combine pumpkin, eggs, sweetened condensed milk, and pumpkin pie spice. Mix until smooth.

2. Place pie crust on cutting board or any nonstick surface. Lay 16-ounce temp-tations® pumpkin baker over pie crust and trace outer edge with knife. Lift remaining crust and reserve. Repeat this process for second pie crust. Press cut pie dough into each baker.

3. Pour pumpkin mixture into pie crust. Fill until just below inner rim. Bake in preheated 375°F oven for 30 minutes or until filling has set. Let rest at room temperature before refrigerating.

4. Optional Garnish: Cut remaining pie dough into seasonal harvest shapes (leaf, pumpkin, etc.) using cutter. Once cut, bake in preheated 350°F oven for 15 minutes or until golden brown.