Easiest Mini Pumpkin Pies EVER Crazy for Crust

Mojo » Thanksgiving Treats Mini Pumpkin Pies

Preheat oven to 425F and set aside two muffin pans. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs and pumpkin spice until smooth. Set aside. On a lightly floured work surface, roll the pastry crust to 12″ in diameter. Cut out seven 4″ circles.

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Preheat oven to 400°F degrees. Mix together the 2 tablespoons of granulated and 1 teaspoon of the pumpkin pie spice, set aside. Mix together the pumpkin puree, 1 whole egg, brown sugar, 1 teaspoon of pumpkin pie spice, the vanilla, salt and half and half. Whisk until well combined, set aside.

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To make the filling: Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Add the pumpkin, egg, flour, brown sugar, cinnamon, nutmeg, ginger, and salt to a sauce pan and whisk to combine. Turn heat to low and cook the pumpkin mixture for about 10 minutes, stirring frequently, to thicken the mixture.

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Step 8 - Fill the Mini Pumpkin Pie. Now you should have two pieces of dough, one with vent holes and the other without vent holes. Place the one without vent holes in the pie mold and gently press down the dough into the well. Fill the pocket with your pie filling.

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Add the egg, sugar and milk, and knead them into a dough that does not stick to the hands. Cover the dough in clingfilm, and refrigerate for 30 minutes. Use a rolling pin to cut out circles of 4 inches/10 cm in diameter. Place the dough circles in each cavity of the muffin tin and press down gently to cover it.

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How to Make Mini Pumpkin Pies. Roll pie dough to 1/8" thick on a floured surface. Cut 12 (3 1/2" diameter) circles. Re-roll scraps of homemade pie dough if needed to get 12. Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding it to the sides of the muffin cups.

Easiest Mini Pumpkin Pies EVER Crazy for Crust

Instructions. Preheat the oven to 350 degrees F. Spray several mini muffin pans with nonstick cooking spray and set aside. Lay the puff pastry sheets out onto a floured work surface. Use a large knife or pizza cutter to cut each sheet of puff pastry into 16 equal squares.

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In a medium bowl, whisk the pumpkin puree, sugar, nutmeg, and cinnamon. These simple ingredients are the filling which complements the icing. Unfold, and carefully cut the puff pastry into 9 even squares per sheet. Gently tuck one square each into your muffin tin. Fill each pastry square with one tablespoon of filling.

Mini Pumpkin Pies with a Fondant Pumpkin Topping Mini pumpkin pies

Press the pie crust pieces into the muffin tins. Beat the pumpkin puree, condensed milk, eggs, pumpkin spice, and salt together in a bowl. Fill the pie crusts almost to the top. Place the muffin pans into the oven and bake for 10 minutes. Reduce the oven temperature to 325° and continue baking for 10 minutes.

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Add in egg and whisk into smooth and even mixture. Set aside. Roll the pie dough into a large circle approximately ⅛-inch thick. Use a 3.5-inch round cookie cutter (or the rim of the pumpkin puree can) to cut out 9 circles. Use any scrap pieces of pie crust to cut out small pieces for garnish on top.

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Heat the oven to 400°F. Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray. Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square.

Mini Cherry Pies puff pastry shells filled with sour cherry filling

Make the filling. Place the pumpkin purée, sweetened condensed milk, egg, pumpkin pie spice, and salt in a medium bowl and whisk until smooth. Fill the mini pies. Fill each mini pie with 3 tablespoons of filling. Each pie will be about 2/3 of the way full, but the filling will puff and rise in the oven.

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Pastry. In a small dish, combine the water and salt. Stir to dissolve and set aside. To a food processor, add flour and cinnamon. Pulse to combine. Add the butter to the food processor. Pulse for about 3 seconds four or five times. With the food processor on low speed, slowly pour in the water.

Mini Apple Pies with Puff Pastry Recipe Mini apple pies, Puff

These Mini Pumpkin Pies with Puff Pastry are a delicious way to make a seasonal favorite. They are so easy to make, delicious and the perfect sweet treat! Print Recipe Pin Recipe Leave a Review. Ingredients . 1x 2x 3x. 14 oz puff pastry; 15 oz can of pumpkin puree; 3 large eggs;

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Egg Free Mini Pumpkin Pies Fork and Beans

Instructions. In a medium mixing bowl, use an electric mixer to beat the cream cheese until fluffy. Add in the pumpkin puree, brown sugar and pumpkin pie spice and beat well. Use a rubber spatula to fold in the whipped topping. Spoon the mixture into the phyllo shells, and add a dollop of additional whipped topping.