Made With
Sweet Party Potato RollsIngredients
24 Martin’s Sweet Party Potato Rolls, left out overnight to dry
12 Tablespoons (1.5 cups) Butter, melted
8 Ounces Libby’s Canned Pumpkin Puree
1/2 Teaspoon Pumpkin Spice
1 Large Egg
7 Ounces Nestle Sweetened Condensed Milk
Whipped Cream, to taste for topping
Yield: 24 Bite-Sized Pies
Directions
Step 1
Preheat oven to 400˚F.
Step 2
Pulse Martin’s Sweet Party Potato Rolls into fine crumbs using a food processor.
Step 3
Make the crumb crust: In a large bowl, mix together bread crumbs and melted butter until well combined. Divide crumb mixture evenly into a 24-count muffin tin. Press mixture into the bottom and sides of each muffin cup, with just enough to almost fill the muffin cup.
Step 4
In a large bowl, beat together the Libby’s Pumpkin Puree, Nestle Sweetened Condensed Milk, egg, and pumpkin spice.
Step 5
Spoon mixture evenly into each pie crust about 3/4 of the way. A little more is okay as long as the mixture doesn’t meet the top of the crust.
Step 6
Cover loosely with foil and place mini pumpkin pies in the oven at 400˚F for 15 minutes. A toothpick inserted into the center of the pie will come out clean when pies are done. Carefully loosen the sides of the pies from the pan with a knife, and lift pies out of the pan with a fork.
Step 7
Allow pies to fully cool for one hour (or more) before adding whipped cream.
Recipe adapted from: https://www.savvysavingcouple.net/mini-pumpkin-pies-made-in-a-muffin-tin/
