Mini Pumpkin Pies Fall Wedding Treat

Ingredients:

• 48 1.75-inch pre-made miniature tart shells
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons homemade pumpkin pie spice (recipe below)
• 1 large egg
• 1 cup pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 5-ounce can evaporated milk (this is the small can)
• whipped cream or Cool Whip, optional garnish

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla,and evaporated milk. Beat until well combined and smooth.
3. Line mini tart shells on prepared baking sheet. Using a small cookie scoop (2 teaspoons), fill each mini tart shell with pumpkin pie filling
4. Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.
5. If desired, top with freshly whipped cream or Cool Whip.

Vegetarian • 15 mins to prepare • Makes 48 mini pies

Homemade Pumpkin Pie Spice

Ingredients:

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons nutmeg
• 1 ½ teaspoons ground allspice
• 1 ½ teaspoons ground cloves

Directions:

 

Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

Source: My Baking Addiction