This Thanksgiving, among the two other desserts I made (pumpkin cream cheese cake roll and apple pie) were these adorable mini pumpkin pies. They are ridiculously easy:
To make your pumpkin pie filling, buy a can of pure pumpkin, and just follow the directions on the can. If they don't call for you to add cinnamon, nutmeg, and allspice, add them! They are my three favorite spices.
Make or buy a pie crust, and cut it out into circles. (I used a round tupperware for a cutter, you could also use a large glass or circular cookie cutter.) Mold each circle into a greased and flowered muffin tin cup, and then fill with your pie filling! Bake for about 20-30 minutes, or until the filling is firm.
For extra cuteness, I cut out pie crust hearts for the tops. And for extra deliciousness, I made a cinnamon whipped cream, which was just a small carton of whipping cream, whipped with a half cup of sugar, and a few pinches of cinnamon.
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