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Home » pie » Mini Pumpkin Pies

Mini Pumpkin Pies

By Creative Housewives Leave a Comment

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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© The REAL Housewives of Riverton, 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s authors and/or owners is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to The REAL Housewives of Riverton with appropriate and specific direction to the original content.

Filed Under: pie, recipe, thanksgiving

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