Mini pumpkin pies

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Ingredients

Pie crust:
4 unbaked 9-inch pie crusts
1 whisked egg for egg wash

Libby’s pie recipe:
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 15 oz can pumpkin puree
1 can  evaporated milk

 

Directions:

1. Preheat oven to 350F. Grease tartlette pan. Roll out pie crust on a flat surface. Using a glass slightly wider than the size of the tartlette, cut circles into pie dough with rim of glass. Repeat and re-roll dough as needed. Cut enough to make 24 mini pies. With remaining dough, cut leaf shapes.
2. Place pie dough rounds into molds and press gently, shaping into the molds. Pour pie filling into pie crust, almost completely to the top, but leaving just enough space so they don’t spill over when you are moving them into the oven.
3. Bake mini pies for about 20-25 minutes or until crust is golden and pie filling is solid. Let pies cool in pan. Meanwhile, place leaves on cookie sheet lined with parchment paper. Brush surface with egg wash. Bake for 10-15 minutes until leaves are golden. Let leaves cool for a few minutes and then place on top of mini pies.

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