How To Make Mini Pumpkin Pies For Thanksgiving
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This easy pumpkin pie filling recipe makes enough for 96 mini tartlets.
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Combine the eggs and pumpkin puree in a large mixing bowl.
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Add hot milk, butter and liquor. We used cognac, but brandy or bourbon work too.
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Mix the rest of the ingredients into the pumpkin pie filling and whisk to combine.
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Cut out little rounds of pastry with a biscuit cutter to form the mini pie crusts.
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Fill the mini pumpkin pies with the filling and bake for 10-12 minutes.
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Let the pumpkin tartlets cool on a wire rack. You might want to sneak one (for quality assurance).
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Add a puff of whipped cream and sprinkle of fresh nutmeg for garnish and serve. Great for parties.
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Everyone loves these diminutive little pumpkin pies and you'll always have room for THIS dessert.
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They're totally irresistible with flaky crust and plush spiced pumpkin filling.
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