Instructions

1. Prepare the pumpkin pie filling in a large mixing bowl according to the recipe you are using. If you are using canned pumpkin pie filling, open the can and pour it into a large bowl.

2. Add approximately 3 tablespoons of all purpose or whole wheat flour for every two cups of pumpkin pie filling. Pumpkin pie filling is usually purchased in 30-ounce cans so you would add approximately 5 1/2 tablespoons of flour to thicken the pie filling.

3. Stir the flour into the pumpkin pie filling until it has been completely incorporated into the mixture. Pour the filling into the custard cups to fill them approximately one inch from the top of the cup.

4. Place the custard cups into a large baking pan. Fill the baking pan with hot water from the tap so that the water in the pan is at the same level as the pumpkin pie filling in the custard cups.

5. Bake the custard cups at 350 degrees for 25 to 30 minutes or until the pie filling has set. When the filling is set, the center should jiggle only slightly when the custard cup is gently shaken.

6. Remove the baking pan from the oven and remove the custard cups from the pan immediately. Allow the mini pumpkin pies to cool before serving.