RICHMOND, Va. – Great friend of the show Shayne Rogers created another one of her “Shaynefully Delicious” desserts that you can put together just in time for Thanksgiving, Mini Pumpkin Chocolate Chip Pie. For more information you can visit https://www.facebook.com/ShaynefullyDelicious/?hc_ref=SEARCH&fref=nf
Mini Pumpkin Chocolate Chip Pies
1 15 oz can of pumpkin puree
¾ cup sugar
1 t cinnamon
½ t ground ginger
¼ t ground cloves
½ t salt
2 large eggs
12 oz EVAPORATED milk, not sweetened condensed
3 refrigerated rolled pie crusts
1 c miniature chocolate chips
Whipped cream, if you like
Preheat oven to 375 degrees. Mix together first eight ingredients in a large bowl. Either spray a muffin time with non-stick baking spray or line with parchment paper cupcake liners. Unroll pie crusts and cut circles with a 3” round biscuit or cookie cutter. Place these carefully in the muffin tin. Poke a few holes with a fork in the pie crust rounds. Scoop a little more than a tablespoon of filling into each, filling them about half full. The filling will puff a bit as it bakes. Sprinkle a few chocolate chips on top, they will probably sink into the filling, we’ll put some more on later. Bake for 15 minutes and check for doneness. The filling should be mostly set, but still a little jiggly. It may take a few more minutes. Remove from the oven and sprinkle with more chocolate chips. Cool and serve with whipped cream.
