Mini Pumpkin Pies
For the Pie Crust:
24 Martin’s Sweet Party Potato Rolls, left out overnight to dry
6-8 Tablespoons Butter, melted
For the Pie Filling:
8 Ounces Canned Pumpkin Puree
1/2 Teaspoon Pumpkin Spice
1 Large Eggs
7 Ounces Sweetened Condensed Milk
Whipped Cream, to taste for topping
Preheat oven to 425˚F.
Pulse Martin’s Sweet Party Potato Rolls into fine crumbs using a food processor.
Make the crumb crust: In a large bowl, mix together bread crumbs, and butter until well combined. Divide crumb mixture evenly into a 12 count muffin tin. Press mixture into the bottom and sides of each muffin cup, with just enough to almost fill the muffin cup.
In a large bowl, beat together the pumpkin, milk, eggs, and pumpkin spice.
Spoon mixture evenly into each pie crust about 3/4 of the way. A little more is okay as long as the mixture doesn’t meet the top of the crust.
Place mini pumpkin pies in the oven at 425˚F for 15 minutes. A toothpick inserted into the center of the pie will come out clean when pies are done. Carefully loosen the sides of the pies from the pan with a knife, and lift pies out of the pan with a fork.
Allow pies to fully cool for one hour (or more) before adding whipped cream.