Mini Pumpkin Pies with Ginger Snap Crust
makes 18-24 mini pies
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cloves
2 large eggs
1 can (15 oz.) pumpkin (not pumpkin pie filling)
1 can (12 fl. oz.) evaporated milk
1 box/bag of gingersnaps
Whipped cream (optional) I use Redi-Whip (because the tv told me Cool Whip is made of chemicals) or if I’m feeling extra domesticated I will whip my own from the cow I milk out back before dawn.
Preheat oven to 350° F. Line muffin tin with cupcake wrappers (I would recommend the foil kind) and fill each wrapper with one ginger snap.
Combine sugar, cinnamon, salt, ginger, and cloves in a small bowl (you can use pumpkin pie spice instead of the cinnamon, ginger, and cloves like I did. The conversion is on the back of the spice jar.) Beat eggs in a large bowl then stir in the sugar spice mixture. Gradually add pumpkin until well combined. Slowly add evaporated milk.
Distribute pumpkin mixture evenly among cupcake wrappers. Fill each enough to cover the ginger snap generously. Just like pumpkin pie, these will not rise, so its really up to you how thick or thin you want your mini pies. Mine ended up being about 1 1/2-2 inches tall. Bake for 15-20 minutes, or until firmly set. Remove from oven and allow pies to cool before refrigerating for at least 2-3 hours. Top with whipped cream and crushed ginger snaps before serving. ENJOY!
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