I made 12 little mini pumpkin pies. I wasn’t sure if it would work.
Use the pillsburry already to roll pie crust. And I needed something ROUND that is the right size to cut out for my pie crusts. I looked around was going to use a unused medicine cup, but too small but kids cup was too big, well I looked on the corner of my eye and the funnel for canning I had out since I am using the canning pot for pumpkin. I was like OOHHHHHH. and it was perfect.. right size when I sprayed the mini muffin pan , and droppe din a round pie crust it fit exactly and stoped on the edge perfectly. I couldnt believe it!!!
So Chad whipped up more pumpkin pie mix and I poured it in and baked. While he was making the mix I was doing the crusts. They are tooooo cute!!! Then the left over we had to use since it was almost enough to make a full pie. Just made another one. I know it wont go to waste. Family loves it, I plan to bribe my mom/sister with it tomorrow. HAHAH (don’t tell em shhhh) I tried a technique I saw on food network rolling down the edges for a rounder top of a pie. It looks decent. I am no pro tho.
Anyways.. these are for my Church Nursery class…. 1 or 2 bite pumpkin pies. TEE HEEE (yes I am proud of myself. ) HAHAH
This recipe belongs to my great grandma “mamma sims” And it is our families favorite!!! I look forward to this pie EVERRRRY YEAR my mom or grandma makes it.
You can used canned- however since I butcher my own pumpkins every year I use fresh. But you can use canned.
1 cup milk
1 1/4 cup pumpkin
1 cup sugar
3 tablespoons butter (melted)
2 tablespoons cornstarch
1 teaspoon cinnamon
1 teaspoon pumpkin pie mix spice
1 teaspoon vanilla
Mix all ingredients and put in pie shell. Bake at 350 degrees 50 min or till done. ENJOY!