Pumpkin pie may be my favorite Thanksgiving food. When it’s served, it usually signifies the ending to an amazing day of food and family fun. If you like pumpkin pie try these Individual Pumpkin Pies, great anytime of the year. They are just the right size to enjoy the familiar flavor you love, in a presentation that will wow your guests. And if you need any more incentive to try them, they taste AMAZING!You can put together this recipe fairly quickly thanks to some clever shortcuts. I used store bought pie crust and a container of whipped topping to speed things along.
Canned pumpkin is a staple in this and most pumpkin pie recipes. I try to have some on hand year round as there are so many great things you can do with it besides make pumpkin pie. Another easy and tasty way to enjoy canned pumpkin is to combine one can with a container of thawed whipped topping and a package of instant vanilla pudding (sugar free or regular). The result is good enough to be eaten on its own or as a dip with crackers or apples. Now back to the individual pumpkin pie recipe!
If you have small kids around, this is a great recipe to make with them. Mine were so impressed with the final result – a small pie that was the perfect size for them!
To make my pie crust shells I used a small prep bowl to cut circles out of the larger pie crust. Depending on the size of the bowl or cookie cutter you use, you will either get 6-7 dough circles. There is enough pie filling to make 7 individual pies if you have extra dough.
You will want to be sure that the dough circles fit nicely into a muffin tin. Add the filling to the near top as you would if you were making a normal sized pumpkin pie.
I am pleased to say that these individual pumpkin pies taste as good as they look! Some whipped cream sprayed on top creates a festive look and honestly, what pumpkin pie is complete without whipped cream?
Individual Pumpkin Pies Served on Appetizer Plates Recipe Instructions
individual pumpkin pies
Prep Time: 20 minutes
Yield: 6-7 servings Recipe
Ingredients
Directions
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon pumpkin pie spice
- 1 cup of canned pumpkin
- 6 oz of evaporated milk
- Preheat oven to 350 degrees.
- In a large bowl, combine white and brown sugar, egg, pumpkin pie spice, canned pumpkin and evaporated milk. Mix until smooth.
- Roll out pie crust and cut circles using a small cup, bowl or cookie cutter.
- Press circles into a muffin tin sprayed with cooking spray.
- Fill each muffin tin with the pumpkin filling almost to the top, leaving a little of the crust showing.
- Bake for 40 minutes. After cooking time has ended, slide a knife into the center of the pumpkin pie to make sure it has set. If not, let it bake for a few more minutes.
- Allow to cool and serve topped with whipped cream.
