Nov 30, 2015

Mini Pumpkin Pie Recipe

I love finding new recipes and baking all the time, but there's something extra special about it during the holidays. Making something that everyone is going to eat at our Thanksgiving or Christmas meal makes it extra special than a random batch of chocolate chip cookies on a Tuesday night. My ideas tend to combine classics with a bit of a wow factor. I don't like making plain anything. I also don't want to slave over a dessert for five hours. So, I'm always finding the balance in it all.

I was on the docket for a Thanksgiving dessert, and to me, it doesn't get more traditional than pumpkin pie. Enter my wow factor idea—make them mini sized. We all stuff ourselves so much with turkey that room for dessert is hard to come by. So, a mini sized dessert that everyone can finish in a few bites is key.

Alas, Mini Pumpkin Pies were born. I tailored the recipe on the pumpkin can a bit because my grandma always says to use non-spiced pumpkin and add pumpkin pie spice instead of combining cinnamon, nutmeg and all that jazz together. So, I got plain, canned pumpkin and used a tablespoon of pumpkin pie spice—and grandma approved. She leaned over at dinner and asked if I had used pumpkin pie spice because she could tell.

 Ingredients:
15 oz. can of Libby's Pure Pumpkin
14 oz. Sweetened Condensed Milk
2 Large Eggs
1 Tablespoon Pumpkin Pie Spice
1 Package of Refrigerated Pie Crust
You'll have extra pie filling left, bake separate in a small ramekin or toss.
Directions:
  • Pre-heat oven to 425 degrees
  • Spray muffin tin with non-stick spray
  • Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in a large bowl till smooth; set aside.
  • Roll out one pie crust and begin cutting dough with cookie cutter, and place in muffin tin as you go.
  • Do the same with the second pie crust.
  • Roll out the scraps of pie crust and punch out your leaves. You can bake these on a separate cookie sheet until they are golden brown or you can place on top of  mini pies before baking.
  • Use a measuring cup to pour pumpkin pie filling into mini pie crusts—filling to the top.
  • If you're adding your punched leaves to top of pies before baking,  do that now.
  • Bake mini pies at 425 degrees for 15 minutes.
  • Reduce heat to 350 and bake 20-25 minutes longer, but keep a close eye on them. They may finish sooner. Bake until a knife comes out clean.
  • If you baked your leaf cut outs separately, bake them only till they become golden brown, then remove and cool on wire rack. When pies come out of oven, place these immediately while cooling during first 30 minutes.





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