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A batch of miniature pumpkin pies made with Rada Cutlery products.
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Muffin Tin Pumpkin Pie

This easy to make homemade pumpkin pie recipe offers everyone’s favorite holiday dessert with a fabulous twist! These delightful, bite-sized, individual pumpkin pies will have everyone thankful to be together!
Course: Dessert
Servings: 12

Ingredients

  • 2 9 inch pie crusts, store bought or homemade
  • 2 large eggs
  • 1 (15 oz.) can pumpkin
  • 3/4 cup sugar
  • 1 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 (12 oz.) can evaporated milk
  • Whipped cream
  • Round cookie cutter or bowl 4″ in diameter
  • Muffin tin

Instructions

  • Preheat oven to 425 degrees. Roll out pie crust dough. Using a cookie cutter or 4″ bowl, cut 12 circles from pie crust dough.
  • Spray each muffin tin with cooking spray. Place each pie dough circle into a muffin tin.
  • In a mixing bowl, beat 2 large eggs. 
  • Add 15 ounce can pumpkin to eggs and 3/4 cup sugar.
  • Add 1 3/4 teaspoon pumpkin pie spice. Add 1/2 teaspoon salt.
  • Stir mix thoroughly.
  • Gradually add 12 ounce can evaporated milk until well blended.
  • Score pie dough with fork to prevent heaving.
  • Fill individual tins with pumpkin mix. Place in 425° oven for 15 minutes. Reduce heat to 350 and bake for 25 to 30 minutes.
  • Remove from oven and allow to cool. Add whipped topping as desired. Enjoy!