During the holiday season I feel like you really have to find the easy, yet delicious recipes in order to stay sane in the kitchen. THIS right here, my friends, is one of those. The bake time is seriously decreased when you make pumpkin pies this way and not to mention, THERE'S ONLY 4 INGREDIENTS involved! All a win in my book.
Store bought pie crust. You'll need 2 boxes (or 4 pie crusts) for this recipe.
Libbys Easy Pumpkin Pie Mix (One 30oz can)
2/3 cup of evaporated milk (one can is more than enough)
2 large eggs
Preheat your oven to 425 degrees.
Prepare a mini cupcake tin (a silicone mini cupcake mold works too) by spraying it with a nonstick oil.
In a mixing bowl, prepare your Pumpkin Pie Mix according to the can's directions. (Add the 2 beaten eggs and 2/3 cup of evaporated milk to the pumpkin pie mix, stirring until well combined.)
Lay your pie crust out on a lightly floured surface and roll it to smooth it out a little bit.
Use your empty (washed and dried out) Libby's pumpkin pie mix can to cut out circles for each pumpkin pie bite. (You can kneed the excess dough a little bit to bring it back together and then roll it out again to create more dough circles.)
Once you've cut out all of the circles, put them into the greased mini muffin tins, creating a crust for the pie filling.
Take a fork and poke the bottom of each pie crust 3-4 times.
Scoop your pumpkin pie filling into the pie crusts and bake until the filling and crust are finished baking!
Repeat these steps until you've made as many pumpkin pie bites as desired (or until you've run out of ingredients! lol)