Mini Pumpkin Pies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 pastry for double-crust pie (your favorite recipe or purchased)

Recipe

• 1 roll out pastry dough to 1/4 inch thickness.
• 2 cut out 2-1/2" circles from the dough.
• 3 you should have 15.
• 4 place each circle in a muffin cup and push in to fit pan.
• 5 preheat oven to 350 degrees.
• 6 in a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
• 7 add the pudding mix and beat until blended.
• 8 it will thicken nicely.
• 9 add spices.
• 10 stir to combine.
• 11 fill pastry crusts evenly.
• 12 place in oven and bake for 30 minutes.
• 13 cool on rack.
• 14 when cool, you can place in a rigid freezer container with layers of waxed paper in between.
• 15 freeze until needed.
• 16 you can thaw these in the refrigerator or put in the microwave for about 1 minute.
• 17 this depends on the wattage of your micro.
• 18 enjoy!