Mini Pumpkin Pie

Today we had a psychology brown bag meeting and I like to bake something as an incentive for people to attend.

Seeing that it's fall and because I love pumpkin, I decided to make mini pumpkin pies.

I didn't have much time, so instead of making pie crust and forming it into little tarts, I just picked up phyllo dough shells as a substitute.

Gold crust, creamy filling

Mini Pumpkin Pies:

3 packages of phyllo shells (45 pie-lets total), thawed

2 eggs

3/4 brown sugar

1 can (16oz) pumpkin puree

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger (ground)

1/4 tsp cloves

1 can (12 oz) evaporated milk

Directions:

Preheat oven to 375 degrees, and place shells into mini-muffin pans or straight onto a baking sheet (I prefer the mini-muffin pans because it keeps them from tipping over). Beat the eggs lightly, and then add the rest of the ingredients and mix. Once the oven is up to temp, fill the shells to the top, and carefully put into the oven. Bake for 15-18 minutes, or until the filling doesn’t jiggle too much when the pan is shaken. Cool completely, then refrigerate.

This recipe makes quite a few, but they won’t last long

 So yummy!

Now, this filling recipe makes way too much for just 45 shells. A good solution is either making 90 mini pies, half the filling ingredients, or take the left over filling and bake it in custard cups (425 degrees for 15 minutes, then another 25-35 at 350 until its firm in the center).