Bite-Sized Pumpkin Pies

By vanpattensl

Muffin Pan - Yield 12
Prep Time - 35 minutes
Cook Time - 40 minutes
Preheat Oven to 425 degrees

Ingredients

• Crust: 2 cups flour, 3/4 cup shortening, 1/3 cup cold water
• Filling: 2 large eggs, 1 cup canned pumpkin, 1/4 cup brown sugar, 1/4 cup white sugar, 1/2 Tbsp pumpkin pie spice, 1/4 tsp salt, 1/2 cup evaporated milk

Preparation

Step 1

Crust: In a medium bowl mix flour and shortening until small crumbs form. Stir in water just until dough comes together. Wrap in plastic wrap and put in refrigerator to rest.

Filling: Blend all ingredients together until smooth.

Assembly: Cut dough into 12 equal pieces. Put 6 back into the refrigerator for later. On a floured surface roll out each piece of dough into a 4 inch circle using a rolling pin. Place one dough circle into each muffin cup and press down to form to pan. Trim edges level with pan. Fill each cup almost to the top.

Bake for 10 minutes, reduce heat to 350 and bake for 25-30 more minutes or until center is set. Cool completely before removing from pan. Top with whipped cream if desired.