HAPPY THANKSGIVING! We housewives hope you and your families are enjoying a wonderful day!
While I was making a couple of pies for dessert, I had some extra crust dough and pie filling left over. I decided to make some little, mini pies for fun. They came out so darn cute I had to share them!
You can use any pumpkin pie recipe you want, and any crust recipe you want. But I will share mine in case you don’t have a go to recipe.
Mini Pumpkin Pies
Pie Crust –
(makes one pie crust)
1 1/2 cups of flour
1/2 cup cold butter, in small cubes
1/3 cup ice water
1/2 teaspoon salt
In food processor or with pastry cutter, mix flour and salt. Then cut cold butter into flour until only pea size or smaller butter chunks. Add water a tablespoon at a time until you can form the dough into a ball. Wrap in plastic wrap and let chill in fridge for at least 4 hours.
Pumpkin Pie Filling –
2 eggs
2 1/2 cups pumpkin puree
7/8 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 – 12 oz can evaporated milk
:Mix all ingredients together in order listed.
Use a biscuit cutter (mine was 2 1/2″) to cut out mini crusts from rolled out dough. Press dough circles into mini muffin pan. Fill each crust with approximately 3/4 oz pie filling. Bake at 350°F for 18-20 mins. Let cool, top with whipped cream and enjoy!
Warning! The pie filling is measured for a full pie…so this recipe will make TONS of mini pies! You will probably need more than one pie crust to cut out. 🙂
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