An Adorable Fall Treat

I don’t know what it is about Fall, but it makes me want to do nothing but bake. I love the way it makes my apartment smell, warm and cozy with no candle needed. I was trying to decide what to bake the other day while scrolling through Facebook, and this video popped up. I knew right away it was what I needed, not wanted, but needed to bake. Pumpkin Pie is my favorite dessert, I could eat it all year round. The fact that this recipe was for mini pumpkin pies just sealed the deal. I couldn’t not bake them. While this video was my inspiration, I did tweak the recipe a bit to how I would normally make pumpkin pie. Read on to see what I did.

This recipe yields 24 mini pies.

What you will need:

1 can of pumpkin
1 can of sweetened condensed milk
2 eggs
Pinch of salt
1 tbsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
1 tsp Allspice
2 boxes of store bought pie crust (each box comes with two crusts)

Baking Instructions:

Pre heat oven to 400degrees
Mix together pumpkin, condensed milk, eggs and spices
Use a round cookie cutter (I used an upside down glass) to make mini crusts
Place crusts into cupcake tin
Fill mini pies- I used about 2 tbsp of filling in each pie.
For the hearts, I used the extra dough that was leftover after the crusts were cut out. But you can decorate or don’t, whatever you choose!
Bake for 25-30 minutes, depending on how your oven runs. I put mine in for 30 minutes, but probably could have gotten away with 25.
Let cool for 5-10 minutes
Top with some whipped cream and enjoy!