Mini Pumpkin Pies Experiment

Yesterday I decided to do a little experimenting. I've had two cans of pumpkin puree in my cabinet for months. I stare at them every night when I'm trying to decide what to make for dinner. Last night I decided to make mini pumpkin pies...without a recipe (scary).

I made two batches. I used the crescent rolls for the first batch (made 8 pies) but my pumpkin mixture wasn't quite there. I added some flour in the second batch and those held up a little better. I've been eating pumpkin pies all day. :-) What a rough life.

I still need to figure out what I'm going to do with my remaining can of pumpkin puree. Suggestions??

I included the recipe I made up, just for kicks.

Ingredients (9 mini pies)

1 sheet puff pastry, thawed

1 (15oz) can pumpkin puree

1 (15 oz) can evaporated milk

1/2 c sugar

1/4-1/2 c flour

1 tsp cinnamon

1-2 tsp pumpkin pie spice

Thaw puff pastry sheet. Preheat oven to 400F. 

 Using a 2-3" cookie cutter (or cup!), cut out nine circles. Gently stretch out each circle. Place the dough circles in the cups of a lightly greased muffin tin.

 In a medium bowl, combine all ingredients. Spoon a couple spoonfuls of pumpkin mixture into each dough cup. Bake for 20-25 minutes. Let pies cool 5-10 minutes before handling. Top with a dash of cinnamon. Store in refrigerator.