Here is what you’ll need!
PUMPKIN PIE BITES
1 15-ounce (425 grams) can pumpkin puree
1 12-ounce (354 ml) can evaporated milk
¾ cup sugar
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 refrigerated pie crusts
Preheat oven to 350°F/180˚C.
In a bowl, mix the dry ingredients thoroughly.
Add the eggs and pumpkin, and mix.
Gradually add the evaporated milk, mixing constantly.
With a jar lid, cut 12 4-inch circles out of the pie crust. Press into each of the cups of a greased muffin tin.
Pierce the bottoms of the crust gently with a fork.
Fill each pie crust to the top with filling.
Bake for 20-30 minutes, until top of crust becomes golden brown.
Get more recipes and cooking tips
in your inbox
Subscribe to our mailing list and get interesting recipes and cooking tips to your email inbox.
Thank you for subscribing.
Something went wrong.