Mini Pumpkin Pies That Disappear in Seconds #shorts

By Natasha's Kitchen · 50 min

Ingredients

Instructions

1. Roll out the pie dough to 1/8 inch thick on a floured surface and cut 12 circles about 3 1/2 inches wide. Re-roll scraps if using homemade dough.
2. Lightly grease a 12-cup non-stick muffin pan with cooking spray and press a dough round into each cup.
3. Whisk together the pumpkin puree, 1 egg, 1 egg yolk, both sugars, pumpkin pie spice, cinnamon, salt and vanilla. Gradually whisk in the evaporated milk until combined. Divide among the cups, filling them just full.
4. Bake at 350°F for 30 to 40 minutes, until the crust tops are golden brown. Homemade crust needs about 40 minutes; store-bought about 30 minutes.
5. Cool in the pan for 10 minutes, loosen the edges, then move to a wire rack to cool to room temperature.
6. For the whipped cream, beat 1 cup heavy cream for 1 minute until soft peaks form. Add 3 tablespoons sugar and 1/2 teaspoon vanilla and beat for 2 minutes until pipeable. Do not overbeat.
7. Once the pies are cool, pipe whipped cream on top and dust with cinnamon.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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