Mini Pumpkin Pies

Directions

1. 1

   Preheat the Blackstone Pizza Oven to the lowest setting.

2. 2

   In a medium bowl, whisk together eggs, sugar, brown sugar, spices, salt, vanilla, pumpkin puree, and evaporated milk until fully combined.

3. 3

   Roll out the pie crusts. Use a large mason jar lid or similar cutter to cut out seven mini crusts from each large crust.

4. 4

   Spray a muffin pan with cooking spray. Line each muffin cup with a mini pie crust, pressing it gently into the sides. Fill each crust with the pumpkin mixture using an ice cream scoop.

5. 5

   Place the muffin pan in the pizza oven and bake for 10-12 minutes. Then, turn off the oven but keep the rotating stone on to ensure even cooking. Allow the pies to continue baking in the residual heat for another 10-12 minutes.

6. 6

   Check doneness by inserting a toothpick into the center of a pie; it should come out clean. Once done, remove the muffin pan from the oven and let the pies cool slightly.

7. 7

   Transfer the pies to a cooling rack to cool completely. Once cooled, top with whipped cream before serving.

8. 8

   Note: Oven temperatures may vary. Turn off the oven once the pie crusts are lightly browned, and the filling is slightly puffed.