Incredible Mini Pumpkin Pie!
2 pie crusts homemade or store-bought
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tspground nutmeg
1/8 tspground cloves
1/4 teaspoon salt
1 cup (250 grams) pumpkin puree
3/4 cup (180 ml) evaporated milk
1 egg lightly beaten
DASH mini pie press
In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.
On a lightly floured surface, roll the pie crusts out to ⅛” thickness. Using the cutter that comes with the mini pie press, cut out a circle from both sides of the cutter. One will make 5-6 slits in the crust. Moving right to left, pull one side over the slit and mash together with the side next to it. Do this at every slit. Spray top and bottom of pan with nonstick spray. Plug in DASH. Press dough with shaped slits into the bottom gently. With a medium spoon, scoop about 3 spoons of mixed filling into the pie shell. Cover with the smaller circle of dough and mash at edges. Press dash top down. Allow to cook 2.5-4.5 minutes, or until desired brownest is complete. Slide two silicone spatulas under opposite edges and lift out.
Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.
Once chilled, carefully remove from the pans, serve, and enjoy!