I made them this week, even though we are currently in our first week of Whole 30, because Keith's co-workers are having an office Thanksgiving potluck lunch. It wasn't so hard to making them knowing we couldn't have any, but having them sit there in the kitchen all evening after I made them was torture. Looking forward to Thanksgiving so I can have some!
Makes two dozen.
1 can pumpkin pie filling
1 5oz can evaporated milk
2 packages prepared pie crust (the kind in the rolls, not the shells)
Preheat your oven according to package directions. Lightly flour a cutting board and unroll one pie crust and start cutting out your mini pie crusts. I used a regular drinking glass that's radius was slightly larger that the size of the muffin tin holes. I was able to get 6 pie crusts out of each roll of pie dough -- save the scraps if you'd like to create a cute design for the top. I used the scraps and a set of holiday pie crust cutters I bought on Zulily, similar to these from Williams-Sonoma, to create the design on top.
Press each mini pie crust into the cups of a standard muffin tin. (Do not grease the muffin tin)
Mix together the eggs, pie filling and evaporated milk. For easy pouring put your batter in a large measuring cup and pour about 1/4 cup filling into each prepared crust. Bake according to package directions or until a toothpick inserted into the center of one of the middle pies comes out clean.
Let cool on a cooling rack for 10 minutes or more before removing them from the muffin tin. They should come out easily, but you can use a butter knife to loosen them if they get a little stuck. Serve with whipped cream!
What are you serving for Thanksgiving this year?