Premade pie crust (I like Immaculate Bakery Baking Pie Crust) or your favorite homemade pie crust.
Position a rack in the center of the oven. Preheat to 375°f. If using premade pie crust, remove from packaging. It’s easiest to use/shape when crust is room temp.
In a large bowl, whisk eggs until thoroughly combined
Mix in the pumpkin puree, milk, sugar, brown sugar, and spices. Set aside, while prepping crusts.
Slowly unroll the pie crust – ensure it’s at room temperature so it doesn’t break. If it does, carefully massage dough back together and smooth. Lightly butter cupcake tins. I used coconut oil, but use whatever you would typically use to butter your baking dishes Use a cup slightly larger than the cupcake tins to cut circles in the pie crust.
Gently place the dough in the cupcake cups and press down lightly.
When all cups are full, place in oven until dough is warm to the tough, but not browned.
Pour the pumpkin mixture into each cup and bake until the filling seems set but quivery, like gelatin, when the pan is nudged, about 25-35 minutes. Let cool completely on a rack, this refrigerate for up to 2 days.
Serve cold with a dollop of homemade whipped cream and a dusting of cinnamon on top.
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