Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
3. Step
Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
4. Step
Mix eggs, sour cream, and milk. Season with salt and pepper.
5. Step
Add the onion-pumpkin-bacon mixture into the cups.
6. Step
Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
7. Step
Cover edges and decoration with egg wash.
8. Step
Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
