Sometimes you just want you own pie, right? My Petite Pumpkin Pies recipe makes your dreams come true, making individual pies for anyone who wants one — and no need for a plate and a fork!
- 1 can (15 oz/425 g) pumpkin puree
- 1 cup (8 fl oz/240 ml) evaporated milk
- ½ cup (4 oz/115 g) granulated sugar
- 2 large eggs , at room temperature
- ½ cup (4 fl oz/115 ml) pure maple syrup
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 6 sheets phyllo dough , thawed
- ½ cup (4 oz/115 g) butter , melted
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In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, maple syrup, pumpkin pie spice and salt until smooth. Set aside.
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Preheat the oven to 325°F (165°C). Butter a 12-cup cupcake pan and set aside.
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Carefully separate one sheet of phyllo pastry from the stack and brush melted butter all the way to the edges. Lay another sheet on top, butter and repeat with the rest of the the phyllo dough until you have a stack of 6 buttered sheets. Keep the sheets covered with a damp cloth to prevent drying.
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Cut your stack of Phyllo dough into 12 squares.
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Place a square stack into each well of your prepared cupcake pan pushing the pastry into the sides.
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Spoon the filling evenly amongst the phyllo cups.
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Bake for 30-35 minutes, or until the filling is set.
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If the phyllo hasn’t browned, broil for 1-2 minutes (watching closely) until the phyllo is golden brown.
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Allow to cool for 15 minutes before carefully removing the pies from the tin to cool completely.
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Enjoy plain or with a dollop of freshly whipped cream. These pies are best served the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.