Mini Pumpkin Pies

Name: Mini Pumpkin Pies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 425 grams pumpkin puree; 1 whisked egg for egg wash; 2 larges eggs; 1 can evaporated milk; 177 milliliters granulated sugar; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 1 teaspoons salt; 4 9-inchs unbaked 9-inch pie crusts (I used refrigerated pie crust)

For 55 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 211 calories, 4g of protein, and 10g of fat per serving. This recipe serves 24. From preparation to the plate, this recipe takes about 45 minutes. A mixture of salt, whisked egg, unbaked pie crusts, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 350F. Grease tartlette pan.

Equipment you will use

Oven

Frying Pan

Roll out pie crust on a flat surface. Using a glass slightly wider than the size of the tartlette, cut circles into pie dough with rim of glass. Repeat and re-roll dough as needed.

Ingredients you will need

Pie Crust

Pie Dough

Dough

Roll

Cut enough to make 24 mini pies. With remaining dough, cut leaf shapes.

Ingredients you will need

Dough

Place pie dough rounds into molds and press gently, shaping into the molds.

Ingredients you will need

Pie Dough Rounds

Pour pie filling into pie crust, almost completely to the top, but leaving just enough space so they don't spill over when you are moving them into the oven.

Ingredients you will need

Pie Filling