Fall Favourites: Mini Pumpkin Pies

Pumpkin pie is a staple dessert of the fall. But not everyone has time to make a full-sized pie (or a few!) for every family get-together or dinner party. If you find yourself scrambling to make this classic dessert for a lot of people, try this quick and easy recipe that makes about 30 mini pies.

Ingredients

• 2 small eggs
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1 cup evaporated milk
• 30 pre-made tart shells
• Cool Whip or your preferred whipped topping (optional)

Directions

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Beat the eggs in a medium sized mixing bowl with a whisk.
3. Add in the rest of the ingredients. Beat until well mixed.
4. Spread out the tart shells on a baking sheet.
5. Spoon two tablespoons of filling into each tart shell. The shell should look about 3/4 full.
6. Bake for 30 minutes or until the crust is golden brown.
7. Let the pies cool and top them off with a scoop of whipped topping!

Tips

• Canned pumpkin pie filling can be used instead of canned pumpkin.
• Homemade tart shells can be used instead of pre-made shells.

Special thanks to silent hearts. and sindie synclayre for editing.