KEY INGREDIENTS
INGREDIENTS
- ●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
MAKE IT
Step 1
Preheat oven to 350° F.
Step 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.
Step 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.
Step 4
Spoon about 1 tablespoon filling into each mold.
Step 5
Bake for 16 to 18 minutes or until filling is slightly puffed and set.
Step 6
Cool in molds for 1 hour; refrigerate for 2 hours.
Step 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.
