If you have ever heard the saying that "big things can come in small packages", these mini pumpkin pies are the perfect example! So much delicious flavor in one small bite!
Once you learn how to make this amazing snack, you will fall in love with it. Something so good can be made in such little time, and you do not have to be a professional baker to do so.
Mini Pumpkin Pies
As a lover of pie, the mini pumpkin pies really are something special. In just about half an hour to forty-five minutes, you will be biting down on these amazing bite-sized treats.
If you live in a big household, these will really come in handy when it comes to handing out dessert. This is especially good if you have kids that are very picky or greedy.
Instead of everyone having to share one big pie, you can simply whip up these mini pies. Everyone will be able to get their own and will not have to worry about sharing.
Growing up with siblings, you realize that food and leftovers do not last long, so you have to get everything while you can. With individual mini pumpkin pies, you don't have to worry and can finish yours on your own time.
Sometimes, baking can take a lot of concentration and one small error can leave you with a deflated cake. With these instructions, everything step is stated clearly which guarantees a great result.
Mini pumpkin pies will be a new regular in your household once everyone gets a bite of one. The nice crust with the perfect textured filling on the inside will linger in your mouth.
Storing Your Pies
Another great detail about these mini pumpkin pies is that storing it is so easy and effective. You can make these delicious snacks a few days ahead of time and still enjoy them!
All you have to do is cover them, place them in the fridge, and let them sit at room temperature for a few hours. Then, they are ready to be served, maybe even with some whipping cream to top it off.
Not only will these pies be delicious, but they will also be adorable when you look at them. With these instructions, they will be more than just your basic pumpkin pie.
With all of the materials listed below, you will be able to do cute seasonal shapes on your mini pumpkin pies! Adding some cute fall leaves will definitely do the trick.
If you are a pretty festive person, you can have these cute treats out when you have guests over to celebrate the holidays. It may be small but it makes a nice touch.
You will not regret trying these delicious mini pumpkin pies! If you are interested in more like this, be sure to check out the Roasted Pumpkin Soup, Pumpkin Cheesecake Bread, and Paper Pumpkin Craft!
Delicious Mini Pumpkin Pies
With all of the materials listed below, you will be able to do cute seasonal shapes on your mini pumpkin pies! Adding some cute fall leaves will definitely do the trick.
Ingredients
Filling Ingredients
- 29 oz can 100% pure pumpkin
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 4 eggs
- 1 1⁄2 cups sugar
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon cloves
Pastry Ingredients
- 1 ⅓ cup shortening
- 4 cups all-purpose flour
- 2 teaspoon salt
- 10-12 tablespoon cold water
Praline Topping Ingredients
- ⅔ cup packed brown sugar
- ⅔ cup chopped pecans
- 6 tablespoon flour
- 6 tablespoon butter
Additional Items
- Mini Pie Pan – Wilton's 4-Cavity 4” used for this recipe (I got this at Meijer and cannot find on Amazin, only Ebay currently
- Small Seasonal Cookie Cutters
- Pastry Cutter
- Lattice Cutter
- Pastry Wheel
Instructions
- In a large bowl, mix together ingredients for the filling. Mix together eggs, sugar, salt, cinnamon, ginger, and cloves. Blend in pumpkin. Mix in sweetened condensed milk and evaporated milk until thoroughly combined, creamy, and smooth. Set aside.
- In a small bowl, combine ingredients for the praline topping. Melt butter. Chop nuts. Mix together brown sugar, flour, and pecans. Stir in melted butter.
- In a medium-size bowl, create pastry. Mix flour and salt together. Blend in shortening until pea-size pieces form. Using a pastry cutter helps. Add in cold water, a little at a time, and use a fork to toss the flour and water together. When the pastry can be picked up without crumbling, and formed into a ball, it's ready to roll.
- Spread some flour on your surface and roll the dough to 1⁄4” thick. Use a 4 ½” circumference bowl to cut several pastry circles. (if you have a different size mini pie pan, 6” for example, use a 6 ½” circumference bowl). Before placing the bottom circles in the pie pan, roll it out a bit
more to thin and stretch the circle.
- Fill each mini pie with some filling.
- Use the lattice cutter to create pie tops. Use small seasonal cookie cutters to add fun accents to the pies (brush a little water on the underside to help it stick to another piece of pastry). Use the pastry wheel to create strips. And of course, sprinkle in the praline topping for a yummy pie.
- Bake at 400° for 20-25 minutes.
- These pies can be made a couple of days ahead and stored covered in the fridge. Set out at room temperature for a few hours before serving. Top with whipping cream. Enjoy!
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