Servings: 16 servings
Ingredients
- 16 3" premade pie crusts prepared
- ½ cup light brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground allspice
- ¼ tsp salt
- 1 15 oz. can pumpkin purée
- ¾ cup evaporated milk
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 400°F
- Place prepared pie crusts on a baking sheet.
- In a medium-sized mixing bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, allspice, and salt until well combined. Then whisk in the pumpkin purée, evaporated milk, and egg, until fully combined.
- Spoon pumpkin pie mixture into each pie crust (approximately 2 tablespoons of pie filling per pie crust).
- Bake for 15-20 minutes, or until the tops of the pumpkin pies have set, and the crusts are lightly golden brown.
- Remove from the oven and allow to cool on a wire cooling rack for 30 minutes. Once completely cooled, transfer to an airtight container and refrigerate for at least 3 hours.
- Serve chilled, and enjoy!
Notes
I like to use Dutch Ann premade frozen pie crusts since they are available in the frozen food section of my local grocery stores. However, if you can't find their brand, then you are free to substitute for another similar pie tart shell.
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