Mini Pumpkin Pies from Whiskey Creek Ranch

Mini Pumpkin Pies

5/3/2016

Posted By: Jesse Williams

My hubs LOVES pumpkin pies. So when he begged for pie as a dessert at our branding, I knew I had to do something (but certainly not cut and serve 65 slices of pie- is he crazy?!). So I used my all-time favorite easy peasy pumpkin pie filling from scratch recipe and put it into individual tarts. This way all you need to do at branding is put them out with a can of whipped cream and there's no fuss or mess! And bonus, just like the apple tarts, this recipe is CHEAP!

Ingredients

24 tart shells (or you can make your own using this recipe)
2 cups pureed pumpkin
1 can (14oz) sweetened condensed milk
2 large eggs
1 tsp vanilla
2/3 cup brown sugar
1/3 cup sour cream
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
tsp salt

Directions

1. Preheat oven to 350F
2. Combine all ingredients in a large bowl. Mix well.
3. Use a ladle to scoop the mixture (it will be very runny) into each tart. Fill to the top.
4. Bake for about 24 minutes. Check often. You want golden brown crust edges. The middle should no longer jiggle (but a toothpick will not come out clean).
5. Cool and enjoy! Or freeze for use at a later time.