๐๐๐๐ ๐๐ข๐๐๐๐๐ ๐๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
1 package refrigerated pie crusts ๐ฅง
1 cup pumpkin puree ๐
1/2 cup granulated sugar ๐
1 tsp ground cinnamon ๐ฐ
1/2 tsp ground ginger ๐ฟ
1/4 tsp ground nutmeg ๐ฐ
1/4 tsp ground cloves ๐
2 large eggs ๐ฅ
1 cup evaporated milk ๐ฅ
Whipped cream for topping ๐ฆ
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Preheat the oven: ๐ฅ Set your oven to 375ยฐF (190ยฐC) and lightly grease a muffin tin to prevent sticking. Roll out the pie crusts on a lightly floured surface and use a round cookie cutter to cut out small circles, about 3 inches in diameter. ๐ฝ๏ธ
2. Prepare the mini pie crusts: ๐ฅง Gently press the cut-out pie crusts into the muffin tin, ensuring they are firmly pressed against the bottom and sides. Use a fork to poke a few holes in the bottom of each crust to prevent bubbling while baking. ๐ด
3. Make the pumpkin filling: ๐ In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and cloves. Once the spices are evenly mixed, add the eggs and whisk until smooth. Gradually pour in the evaporated milk ๐ฅ while stirring, creating a creamy, flavorful filling. ๐ฅ
4. Fill the pie crusts: ๐ฅง Carefully spoon the pumpkin filling into each prepared pie crust, filling each about 3/4 full. The filling will expand slightly as it bakes, so leave a little room at the top. ๐ฒ
5. Bake the mini pies: ๐ฅ Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the pie filling is set and the crusts are golden brown. The tops of the mini pies should be slightly firm, and a toothpick inserted into the center should come out clean. ๐งโ๐ณ
6. Cool and serve: ๐ฆ Once the mini pies are done, remove them from the oven and let them cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Serve topped with a dollop of whipped cream for an extra touch of sweetness. Enjoy these perfectly portioned treats! ๐ฅฐ
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