“Delicious and quick.From yummymummykitchen.com.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. Use a round or scalloped cookie cutter that is large enough to cover the bottom and sides of pan wells; a 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan. Use a smaller cutter if using a mini muffin tin. Cut out 12 circles and press into a nonstick muffin pan.
  3. In a medium bowl, whisk together the pumpkin, cream, milk, eggs, sugar, spices, and salt.
  4. Carefully fill the dough all the way to the top. Pies will slightly puff up but will sink down again once they have cooled.
  5. Bake pies until crust is golden brown and pies are set and puffed, about 30 minutes. Pies made in a mini muffin tin will take about 12 minutes and a full-sized will take 45-50 minutes.
  6. Cool, carefully remove from pans, and store covered in the refrigerator.

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