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This is great way to make individual pies for your family with fun toppings that everyone will love.

Mini Pumpkin Pies

2 cups pumpkin puree (one 15-ounce can) or one quart jar of pumpkin chunks

2 large eggs

1 cup milk

¾ cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

For a deciduous butter crust recipe you can look here. Follow the pie crust instructions for one crust and roll out your dough. Lay your dough in a to a 12 muffin pan, line each up with dough, trim the edges and crimp. Set the pan aside.

Preheat your oven to 425 degrees. In a large bowl or in the food processor that you puree your pumpkin chunks in, add your pumpkin and all of your filling ingredients, and mix. Set aside. This next part is tricky. Open the oven and pull out the oven rack part way and place the muffin pan on the shelf (you will be filling the pie pan with your filling while it is in the oven) Grab your bowl of filling and spatula and pour the filling into each muffin cup. Be sure to watch where your hands are at all times. This needs to be done because it is really hard to move a full pie pan to the oven without spilling. Slowly push the self back into the oven and bake for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 35 minutes or until a butter knife slides into the pie and comes out clean. Let cool before serving. (serves 24)

To add some fun flavor you can sprinkle the pecan crumble from this recipe on top of your mini pies.

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