Needed: cupcake tin, cooking spray, 1 can of pumpkin, 1 14oz can of condensed milk, 2 eggs, 1 teaspoon cinnamon, a regular pie crust, 1/2 teaspoon of: ginger, nutmeg and salt.
Spray the bottom and sides of the cupcake tin. next cut up your pie crust and mold it into the tin in making a little bowl for your filling, next combine all of your dry ingredients into one bowl. In another bowl whip your eggs a few times then add in your pumpkin and your dry ingredients. Finally add your condensed milk. It may look a little thin but after it cooks the eggs will help it to set.
Set your oven to 350. After filling your molds but your little pies into the oven for about 30 minutes. I say about because each oven is different, I would suggest checking after every ten to see if they need more time. Finally take them out and enjoy!
Apple Pie filling:
Needed: 1-2 apples depending on how many you want to make, 1 tablespoon brown sugar, 1 teaspoon cinnamon, a sprinkle of lemon juice. We don't like our apple pie very sweet. Depending on how many you want to make you can follow a full recipe.
The process is basically the same as the pumpkin pie besides adding your apple filling. To make the lattice I used the scraps from cutting out the full pie crust. Combine them and roll them out on a cutting board. Slice small strips, the thicker they are the more your lattice will cover the pie. Weave each strand and create the lattice look, then place it over your pie and meld the edges to the edges of the crust.The oven temperature is still 350 but my apple pies took about 7 minutes longer to cook than my pumpkin did. Be careful removing them from the tin because of the apple it become slightly more tricky to get out. Enjoy both of your pies!
They were so delicious, especially if you add whipped cream! And don't feel guilty about eating more than one, I know I don't.