First stop in the Great Pumpkin Recipe Journey is (surprise, surprise) pumpkin pie! I wanted little serving sizes so I made them miniature. It might also have something to do with the fact that it's no surprise that I love miniature desserts!
Ingredients:
3/4 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. nutmeg
2 eggs
2 c. pumpkin puree
10 oz. evaporated milk
1 shot Frangelico Hazelnut Liqueur
Unbaked pie crust
Mix sugar, cinnamon, salt, ginger and nutmeg together in small bowl and set aside.
Beat eggs in large bowl. Stir in pumpkin and sugar mixure.
In separate bowl, combine evaporated milk and Frangelico. Gradually add to pie batter. Mixture will be runny.
Spray regular muffin tins with baking spray and line each with pie crust. Pour in pie batter. Bake at 425 for 8 minutes. Reduce heat to 350 and bake for an additional 15-17 minutes. Allow to cool for 2 hours before serving.
My apologies on the lack of photos for this post. I completely forgot to take them! I ended up with more batter than I had pie crust for so if you use my pie crust recipe, I recommend doubling it, or saving the pie batter for a later recipe. I used mine for Baked Empanadas!
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