Mini Pumpkin Pies

*This recipe was adapted from Nestle’s Pumpkin Pie Recipe* Chefs Note:  I found over the years that this recipe works well and the result is perfect every time.  It also lends itself to seasoning adjustments.  I add an additional ¼ teaspoon of cloves and ¼ teaspoon of cinnamon when I want a more pronounced spice pie.  For the whipped cream topping, I season it with cinnamon or ginger as it is whipped so that the end result has even more flavor. Alternatively, dust tops of whipped cream with cinnamon sugar, chopped pecans, or crystallized ginger.



Method of Preparation

Roll out the pie crust and using a cookie or biscuit cutter, cut out circles slightly larger than the muffins.  Press these into the muffin tin making sure the crust comes up the sides of the muffins.  Set aside while making the filling.

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Whisk eggs in large bowl. Whisk in pumpkin and sugar-spice mixture. Gradually whisk in evaporated milk.

Pour into pie shells using a measuring cup with a spout.

Convection bake in preheated 400° F oven for 15 minutes. Reduce temperature to 325° F; bake for 40 to 50 minutes or until toothpick inserted into the center comes out clean. Cool on wire rack for 1 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

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