Call it portion control or just an aesthetic preference, but everything looks better in mini. I’m sure if you pressed me I’d find some exceptions to this rule, but for these pumpkin pies it applies. I love that I can easily gift these or limit myself to just one mini pie as a serving.
They are also very easy to make. Using the lids from large mason jars in place of store bought mini pie pans, put a circular round of store bought crust inside each. Make sure you’ve got a bit of excess hanging over the sides so you can crimp it to create a crust. Or of course you can make your own crust too. I was in a pinch and took the easy way out.
Fill the crusts with your pie filling of choice. I love pumpkin pie and it’s fairly foolproof. My all time, best results, pumpkin pie recipe comes right from the back of the Libby’s pumpkin can. I know, very exotic and mysterious. But it just works year after year and is never bland. It has the ideal balance of spice and is sweet without being too sweet. But you can also fill it with apple pie filling, berries, pretty much anything. I always try to stick with what is in season.
Place all of your lids turned pie pans on a cookie sheet and place them into the oven for 35 minutes at 350 degrees or until a toothpick inserted in the middle comes out clean. Timing may vary based on your oven but just keep an eye on them.
Let your mini pies cool on a wire rack. If you want you can pop the pie out of the jar lid or leave it in. Top each pumpkin pie with some whipped cream and enjoy! If you’re looking for a great Thanksgiving recipe add these mini pies to your list.
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