I make chocolate pecan in mini muffin tins 'cause the pies set up enough to get them out with just a bit of assist from a dinner knife. I think pumpin might be too soft to get out of the tin unless you make the crust a bit thicker than normal...then, I'll bet they'd be fine.

/tricia

I make Pecan Tassies in the mini muffin tin cups, and they come out just as Tricia said. I'd be afraid regular crust with pumpkin filling would be too soft to easily get out of the muffin cups.

Could she make a pumpkin sheet cake with cream cheese frosting instead?

Teresa

I've made Pecan Tassies and mini-cheese cakes. I saw these cute Pumpkin Pie Bites the other day: http://www.bakerella.com/pumpkin-pie-bites/, as well as Mincemeat Pies: http://www.joyofbaking.com/MincePies.html

-Grainlady

I make cheesecake in mini muffin timns with just a nut crust....butter the tins really well and sprinklew ith ground nuts...tilt the pan to get alla reas covered and pour in your stuff and bake.
I would consider adding at least one more egg to your pie recipe....or make a pumpkin cheese cake. That will work in mini muffin tins. Bake about 15 minutes at 350.\
Linda c

I was just reading in my copy of Farm Journal's Complete Pie Cookbook that you could make baked pie shells with muffin tins. I have a recipe for a cooked pumpkin filling, Pumpkin Chiffon Tarts, if you want it.
Clare

Tart Shells From Basic Pastry (From 2 crust pie recipe)
Divid pastry into 5 parts. Roll out each part to make 4 1/2" to 5" circles.

Fit pastry circles over backs of inverted 3 1/2" muffin cup pans. Make pleats so pastry will fit snugly. Prick entire surface with 4 tined fork. Or fit pastry over inverted custard cups, prick well and set on baking sheet. Refrigerate 30 minutes before baking.

To Bake Tart Shells: Preheat oven to 450F. Bake tart shells 10-12 minutes or until golden. Cool on wire racks. Then carefully remove from pans, custard cups. Fill as desired. Makes 10 tarts. (Thinner pastry 12 tarts, thicker 8 tarts.)

Thank you for your replies! I make pecan tassies and mini cheesecakes and that was my first suggestion, but she wanted them a little bigger. I think we will try the pumpkin pie bites that Grainlady posted. It is for my grandsons pre-k Thanksgiving dinner. The teacher asked her to bring pumpkin pie and she thought individual pies would be good. Probably alot of them won't even like pumpkin!!

Clare, I would love your recipe for Pumpki8n Chiffon Tarts, sounds good!

I think they will be fine. I have some tins that are muffin size and have made everything from pecan pies, to quiche to pumpkin pies in them and they're fluted, so I think she'll be fine with the regular muffin tins. Just make sure not to get the crust hung up on the edge too much. A hint is that after they cool, before she takes them out, just hold the crusts and give them a bit of a twist to make sure they're loose.

Here are 2 cooked pumpkin pie recipes from Farm Journal cookbook. Hope you enjoy them.
Clare

Farm Journal's Pumpkin Chiffon Tarts

10 baked (4-inch) tart shells
1 envelope unflavored gelatin
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
3 eggs, separated
3/4 cup milk
1 1/4 cups cooked, mashed pumpkin
1/2 cup white sugar
Whipped cream (optional)

Combine gelatin, brown sugar, salt and spice in saucepan. Combine egg yolks and milk, stir into gelatin mixture. Cook, stirring constantly, until mixture comes to a boil. Remove from heat, add pumpkin. Chill until mixture mounds when dropped from a spoon.

Beat egg whites (at room temperature) until foamy. Gradually add sugar, beating until stiff peaks form. Fold into pumpkin mixture. Spoon mixture evenly into tart shells. Chill until firm. Garnish with whipped cream, if desired.

Farm Journal's Sour Cream Pumpkin Pie

Baked 9-inch pie shell
1 envelope unflavored gelatin
1/4 cup cold water
3 eggs, separated
1/4 cup granulated sugar
1 1/4 cups pumpkin puree, fresh or canned
1/2 cup sour cream
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
1 cup heavy cream, whipped
1 cup sifted confectioner's sugar
1 tsp. vanilla, or 1/2 t. vanilla and 1/2 tsp. rum extract
1/2 cup chopped pecans (optional)

Soften gelatin in water. Beat egg yolks with 1/3 cup sugar until thick and lemon-colored. Add pumpkin, sour cream, salt and spices. Cook over med heat, stirring constantly, until mixture comes to a boil. Reduce heat and cook 2 min, stirring constantly. Remove from heat and stir in softened gelatin. Stir until gelatin is dissolved. Cool

Beat egg whites until frothy; add 1/4 cup sugar gradually, beating until stiff peaks form and sugar is dissolved. Fold into pumpkin mixture.

To whipped cream, add confectioner's sugar and vanilla, mixing well.

Spoon half the pumpkin mixture into cool pie shell; then spread half of whipped cream mixture on top. Repeat. Sprinkle with pecans if desired. Chill at least 2 hours before serving.