This year, there were countless articles and discussions regarding a potential canned pumpkin shortage over the holidays. The heavy summer rain ruined crops in Illinois, the largest pumpkin-producing state, and even Libby’s, the largest canned pumpkin-producing company, reported a loss of more than 1/3 of their pumpkin stock.
Upon hearing this news, I envisioned what my future would look like on November 25th. Fully convinced that it would involve a full-on shopping cart sprint, ninja barrel rolls, a referee whistle, and tug-of-war with a small child over the last can of pumpkin puree, I did what any rational American woman in her late 20s would do and stocked up on canned pumpkin, apocalyptic-style.
So if you happen to live within a 30 mile radius of me, please expect your monthly pumpkin pies well into 2016.
Using only a few simple ingredients, these mini pumpkin pies have the perfect crust to filling ratio. Not only are they adorable, but they are also ideal for potlucks and holiday parties and for shoveling into your mouth at a moment’s notice to buy yourself time for overly-personal questions from nosy relatives. And as these pies can be stored in the refrigerator for 3-4 days, they are a great make-ahead treat. So if you’re like me and happen to have an extra can of pumpkin puree – or twenty – I’d definitely recommend these little bites!
And with that, Happy Thanksgiving, everyone!
- 2 premade refrigerated pie crusts
- 1/2 can pumpkin
- 1/2 can sweetened condensed milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 large egg
- Preheat oven to 350 degrees.
- Thaw pie dough according to directions
- In a mixing bowl, combine pumpkin, condensed milk, spices, and egg until well blended. Roll our pie dough on a clean floured surface. Then using a biscuit cutter, cut out circles of dough, and place in each mini muffin tin. Pat down the base and sides. Spoon the pumpkin filling into each tin, leaving a little room at the top for the filling to rise.
- Place in the oven and bake for about 15 minutes, or until pie dough is lightly browned. Let cool for 4-5 minutes, then transfer to a cooling rack to cool for an additional 20 minutes. Place in refrigerator and let chill for 2-3 hours before serving. Garnish with cut out leaves or whipped cream.
- If desired, use cutouts with remaining dough to place on each mini pie. Simply place cut outs on a baking tray and bake for 4-5 minutes at 350 degrees, or until leaves are lightly browned.