I love pumpkin pie. L.O.V.E. it. Usually I make the Libby’s Pumpkin recipe – and bump up the spices. But today I decided to do a twist on pumpkin pie by making it bite sized. I’ve heard of pumpkin pie recipes using sweet and condensed milk, and always kind of figured they’d be too sweet. I didn’t want to make a whole pie only to find that one piece was all anyone would eat. These babies solved my problem. I wanted to try the condensed milk version – but make it small enough that the sweetness wasn’t overwhelming. Here’s my recipe for pumpkin pie poppers. They are bite sized pieces of pumpkin pie heaven. And, as a side note – I’ll probably be trying the full-sized version with this recipe too. Because it is awesome pumpkin-ness.
Pumpkin Pie Poppers
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 rounded teaspoon ground cinnamon
1/2 rounded teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 (9 inch) unbaked pie crust (I just used some refrigerated Pillsbury crusts today)
1. Preheat the oven to 350°. Spray non-stick cooking spray over two tartlet pans. (mini-muffin pans)
2. Roll out dough slightly larger than it comes packaged. Using a 4 inch round biscuit cutter, cut out as many circles as you can make. Re-roll the scraps and continue with remaining pie crusts. Press circles of dough into the mini-muffin holes.
3. Combine with whisk or wooden spoon the sweet and condensed milk, pumpkin puree, spices and salt. Beat the eggs together then incorporate into pumpkin mixture.
4. Spoon pumpkin mixture into the prepared mini pie crusts until 3/4 full.
5. Bake in preheated oven 18-20 minutes until pumpkin has puffed up and edges of crust are beginning to golden.
6. Remove and allow to cool in pans for 5 minutes. Slide a butter knife along one edge and pop each mini pumpkin pie out. Place on cooling rack to completely cool. Serve topped with a bit of whipped cream.
Makes about 5 dozen poppers.
Bakerlady 