So, I made these Pumpkin Pie Pockets today, and I had a bunch of leftover pumpkin mixture. I had a little bit of pie crust from the package I had so thought I could rig up something. With this one recipe I made 6 Pumpkin Pie Pockets and 12 of these Pumpkin Pie Cups.

I got my favorite tin cupcake liners (wonderful for sticky stuff like muffins or cheesecakes) put out 12.

Pumpkin Pie Cups

Makes 2 dozen

Refrigerated Pie Crust (I used left over of 1 full one should be enough) Let it get to room temperature.

15 oz. Canned Pumpkin
6 oz. Evaporated Milk
1 Egg
3/4 cup Sugar
2 Tsp. Cinnamon
1/2 Tsp. Salt
3 Tbsp. Flour


Mix the above ingredients until blended.

Preheat oven to 350 degrees.
Use a small glass about the size of your cupcake liner bottom and cut circles of pie crust. Put one in the bottom of each liner, pour in the mixture until almost full. Bake for 30-40 minutes. I baked mine for about 30 minutes, and the crust was a little underdone in the center.cutouts doughbottom piecupbaking

Delicately remove your liner and serve with whipped topping! Store leftovers in the refrigerator.


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