![]() ![]() ![]() Serve warm or chilled, whichever way you enjoy your pumpkin pie the most. Hold off on the whipped cream topping until you are ready to serve. You can prepare and bake the mini pies a day in advance and store them covered with an air-tight lid in the refrigerator. Pipe or dollop on top of the pumpkin pies just before serving and sprinkle with a dash of cinnamon (or pumpkin pie spice.) Whip heavy cream and powdered sugar until stiff peaks form.Cool mini pumpkin pies before removing from the muffin tin.Bake for 18-20 minutes, until the pies are set.Spoon one tablespoon of pumpkin pie filling into each mini crust.In a large mixing bowl, combine the pumpkin pie filling ingredients.Press each round into the mini muffin tins, ensuring that it is pressed all the way to the bottom of the cavity and reaches to the top of the sides – it does not need to rise up over the sides, but a bit above the top to allow for shrinking.Gather the leftover scraps of crust, reroll, and continue cutting out small rounds. Use a 2 1⁄2” biscuit cutter to make rounds from the pie crust. Roll out pie crust (working with 1⁄2 the recipe at a time) on a lightly floured surface or on parchment paper/plastic wrap.Spray mini muffin tins with nonstick cooking spray and set aside. Chill the dough in the refrigerator for at least 30 minutes before proceeding with the recipe. Wrap the dough in the plastic wrap and pat to form a disc. Turn the crumbly dough out onto a large piece of plastic wrap and gather the dough into one mound with your hands.Slowly drizzle the ice water into the flour mixture while pulsing the food processor, just the until the mixture begins to pull together. Pulse several times until the butter is broken up into small pea-size pieces and is mixed throughout the flour. In the bowl of a food processor, mix together the flour and 3⁄4 teaspoon salt.You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. These step by step photos and instructions are here to help you visualize how to make this recipe. You will not end up using a full can of pumpkin puree or evaporated milk. I like to cut up the butter into cubes before beginning and then keep it in the refrigerator while I measure out the other ingredients.įILLING – You can substitute 3⁄4 teaspoon pumpkin pie spice for the cinnamon, ginger, and cloves in the recipe if desired. I recommend trying your hand at the homemade dough though! Keeping the butter and water extra cold will yield the flakiest crust. ![]() Ingredient Info and Substitution SuggestionsĭOUGH – We’ve provided a recipe for light and flakey homemade pie dough for you to use, but if you want to save time you can easily replace it with about 2 store-bought pie discs, the kind you find in a tube in the refrigerator section. Get all measurements, ingredients, and instructions in the printable version at the end of this post. You’ll probably also love our mini apple pies while we’re on the subject of miniature cutie pies. These are great for Friendsgiving, Thanksgiving, and whenever else you’re craving a bite of warm spiced pumpkin pie. When a whole slice of pie is a bit much to muster after a large meal of turkey and casseroles, these mini pumpkin pies make the perfect little individual serving that you can eat in two bites. Why this recipe worksĮverything is sweeter in miniature form, especially homemade pumpkin pie with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice. These adorable mini pumpkin pies begin with a flakey homemade crust that’s filled with a rich pumpkin puree spiced with cinnamon, cloves, and ginger and lastly topped with a dollop of fresh whipped cream for that special touch. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |