Delicious Mini Pumpkin Pie

These are individual pieces of pumpkin pie. You can also make a conventional pumpkin pie by following this recipe (go ahead directly to step 4), but this instructable is mostly oriented to the cooking of these kind of pumpkin pie pieces.

For the base:

1. Butter (200 g)
2. Marie biscuits (200 g)
3. Hermetic bag
4. Rolling pin or glass
5. Cupcake baking tray

For the pie:

1. Eggs (2)
2. Condensed milk (14 oz or 1 can)
3. Evaporated milk (8 oz or 1 can)
4. 100% Pumpkin puree (15 oz or 1 can)
5. A teaspoon of ground cinnamon
6. 1/2 teaspoon of salt
7. 1/2 teaspoon of groung ginger
8. Mixer
9. Bowl

Start introducing the Marie biscuits by parts (not all the package at the same time) into the hermetic bag and then press them with a rolling dip or glass till they have the consistency of merely dust.

Put the butter by parts into the "Marie Biscuits Dust" and start mixing it until it seems like in the second image, forming a kind of paste consistency.

Take the paste you made and start putting it in the base of a cupcake baking tray and then make the walls.

Mix the eggs in a big bowl with a mixer. Then incorporate the condensed milk, pumpkin puree, evaporated milk, cinnamon, salt and ginger. Once it is done, you can pour the mixture into the bases.

Preheat the oven at 425 °F. Then change the temperature at 350 °F in order to bake the pies during 30 minutes. Then let the pies cool on the rack and serve immediately or cold. Optionally, you can decorate them with whipped cream.