Mini Pumpkin Pie

Crust:

2 c. flour

1/2 t. salt

**1/4 c. sugar

2/3 c. shortening

8-9 T. cold water

For instructions and step by step pictures go here.

Normally this crust recipe is split in half for a top and bottom, you can still keep in half, just so it's easier to manage rolling out. The largest circle cookie cutter I have was stlightly too small for a cupcake, so I had to roll it out just a bit more. You can also make these in a tart size, therefore use a smaller circle cut out.

Bake just the crusts at 425 for about 6-8 minutes.

Filling:

15 oz. can of pumpkin (Libby’s)
2 eggs
½ t. salt
½ t. cinnamon
½ t. ground nutmeg
¼ t. ground cloves
¾ c. milk

Mix the pumpkin, eggs, salt, nutmeg, cinnamon, and cloves. Slowly add the milk.

Fill crusts with filling, and bake at 350 for 25-30 minutes (or until a toothpick comes out clean).

*Whipping cream

This idea is from Bakerella, an amazing blog that I know you'll love!!