This weekend, I made what might just be the perfect palm-sized dessert: mini pumpkin pies. Akin to a cupcake and perfectly seasonal this time of year, my tiny pies boast a higher crust-to-filling ratio than the average pie.
To make these pumpkinettes, I used a large glass tumbler to cut out circles from rolled out pie dough. I pressed each circle into the well of a pre-buttered muffin. I poured in standard pumpkin pie filling up to just about the edge of the dough and baked for about 22 minutes. Each tiny pie popped out of the pan easily after cooling slightly. This might be the best thing since sliced pie. Just sayin’!