Mini pumpkin pie with filo dough crust


I love traditional fresh pumpkin pie as much as the next American but I had filo dough burning a hole in my freezer. So, I baked my pie pumpkin in the oven at 350 degrees until it was soft.

20131130-114609.jpg Then I let it cool and spiced it like I would pumpkin pie filling, including adding eggs and cream. I put a thin slice of butter in each section of a muffin tin before putting filo dough squares in each muffin cup.


Then I brushed the edges with melted butter and scooped the filling in. A few chopped pecans on top and into the oven it went.

I baked for a few minutes uncovered before covering with tin foil and baking until the filling was firm in the middle.

Top with fresh whipped cream and enjoy!

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