Ingredients
1 box Lotus Cups (I use PaperChef)
1 15oz can Pumpkin Pie filling
1 12oz can of evaporated milk
½ tsp salt
¾ c sugar
½ tsp ground ginger
¼ tsp ground cloves
1 tsp ground cinnamon
2 large eggs
Pie crust (you can make your own or buy ready made (that’s what I do)
4 inch round cookie cutter
Muffin tin
Directions
- preheat oven to 425
- Place the Lotus Cups into the muffin tin
- Use the cookie cutter to cut out the pie crust.
- Put the crust each Lotus Cup creating a little bowl
- Carefully pour in the pie filling covering ¾ of the crust
- Bake your muffin tin pumpkin pies at 425 for 15 minutes. Then turn your heat down to 350 and bake them for 25-30 minutes
- Let them cool for a couple hours, add a little whipped cream and serve
Enjoy!!!
Con todos esos ingredientes me imagino el delicioso sabor. Me llevo la receta, gracias por compartirla!
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