Wednesday, October 1, 2014

Mini Pumpkin Pie


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


  1. preheat oven to 425

  1. Combine sugar, ginger, cloves, salt and cinnamon in a small bowl and mix well. Beat eggs in a separate bowl add other mixture to it and the pie filling. Then gradually stir in evaporated milk.

  1. Place the Lotus Cups into the muffin tin

  1. Use the cookie cutter to cut out the pie crust.

  1. Put the crust each Lotus Cup creating a little bowl

  1. Carefully pour in the pie filling covering ¾ of the crust

  1. 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

  1. Let them cool for a couple hours, add a little whipped cream and serve


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1 comment:

  1. Con todos esos ingredientes me imagino el delicioso sabor. Me llevo la receta, gracias por compartirla!