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Mini Pumpkin Pies

Pumpkin pies for everyone!

What You’ll Need
  • Flour
  • 2 batches of 9-inch pie-crust dough
  • 15-ounce can of pumpkin
  • 14-ounce can of sweetened condensed milk
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
What to Do
  1. Before You Begin:
    Adult: Preheat the oven to 375°F. Spray a 12-cup muffin tin with vegetable oil.
  2. On a floured surface, roll one batch of dough into a 15-inch-by-12-inch rectangle, about 1/16 inch thick. Repeat with the second pie-crust dough.

    WhatYoullDo-

  3. Press a 5-inch-wide drinking glass or bowl into the dough and cut out three circles. Gather the scraps of dough into a ball. Roll out the ball of dough and cut two more circles. Repeat with the second pie-crust dough.

    WhatYoullDo-

  4. Put the rest of the ingredients into a bowl and stir until well blended.

    WhatYoullDo-

  5. Press the circles of dough into the bottom and up the sides of the muffin-tin cups.

    WhatYoullDo-

  6. Fill each mini pie with the mixture until it is ¾ full.

    WhatYoullDo-

  7. Adult: Bake until the pastry is golden brown and the filling is set, about 25–30 minutes.

By:

Photos by: Guy Cali and Associates, Inc.

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