Makes 24 mini pies
These mini pumpkin pies with jack-o-lantern faces are perfect for Halloween parties and festivities.
1 package (15 ounces) refrigerated pie crusts, at room temperature
1 large egg
1 cup LIBBY’S 100% Pure Pumpkin
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
2/3 cup (5 fluid-ounce can) NESTLÉ CARNATION Evaporated Lowfat 2% Milk
2 tablespoons COFFEE-MATE natural bliss Vanilla Flavor All-Natural Coffee Creamer
1/2 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1.Preheat oven to 350 degrees.
2.Unroll pie crust on a floured surface. Cut out 24 pumpkins from crust using a 3-inch pumpkin shaped cookie cutter or 3-inch round cookie cutter. You may need to gather scraps into a ball, roll with a rolling pin and cut pumpkins. Gently press pumpkins into mini muffin tins.
3.Beat egg in a large bowl. Stir in pumpkin, sugar and pumpkin pie spice. Gradually stir in evaporated milk and Coffee-mate natural bliss creamer.
4.Spoon about 1 tablespoon filling into each mold.
5.Bake for 16 to 18 minutes or until filling is slightly puffed and set.
6.Cool in molds for 1 hour; refrigerate for 2 hours.
7.TO DECORATE: Use 2 chocolate morsels for eyes. For the mouth, place remaining morsels in small, heavy-duty resealable plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead until smooth. If needed, warm for a few more seconds. Snip tiny corner from bag and squeeze to drizzle onto mini pies.
Find this recipe and more holiday treats at verybestbaking.com