How To make Mini Pumpkin Pies
1 16 ounces ca pumpkin
8 ounces cream cheese -- softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Bisquick
1 1/2 teaspoons Pumpkin Pie Spice *
*(I mix my own using cinnamon, allspice & nutmeg)
Mix all ingredients until smooth. Line muffin tin with paper liners or spray wi th PAM. Pour batter in each tin, 3/4 full. Bake for 30 at 350-degrees F.
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Mini Pumpkin Pies
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Mini Pumpkin Pies Recipe! These are so easy and you might actually have room to try more than one dessert! Such a great idea!
Mini Pumpkin Pies How to use the Williams Sonoma Autumn Pie Molds
Learn how to make these mini-pumpkin pies using the @Williams-Sonoma Pie Molds. #baking #bakingislife #bakingrecipe #pumpkin_recipe #dessert #desserts #dessertrecipe #dessertrecipes #dessertblogger #williamssonoma #fallbaking #pumpkinpie #letsbake #pies #homemadedessertrecipes #homemadedessert #homemaderecipe #homemadedesserts
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Mini Pumpkin Pies Recipe
Make a delicious mini pumpkin pies for your family or friends, perfect for Halloween or Thanksgiving day!
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0:08 Ingredients for pies:
2 ½ cups (320g) all purpose flour
2 tbsp. (30g) granulated sugar
1 tsp. (5g) salt
1 cup (226g) cold unsalted butter
1 beaten egg
3-4 tbsp. cold water
2:02 For filling:
½ cup (120g) pumpkin puree
1 tbsp. (30g) granulated sugar
½ tsp. (2g) cinnamon
pinch of salt
4:44 For glaze:
1 beaten egg
sprinkle sugar
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How to Bake Mini Pumpkin Pies {Recipe}
Delicious pumpkin pies in mini sizes with creamy custardy pumpin filling and a FOOLPROOF crust that's buttery and flaky!
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Ingredients:
Filling:
1 c homemade pumpkin puree
1/2 ts pumpkin spice
1/8 ts fine salt
1 room temperature egg
1/4 c room temperature heavy cream
1/2 ts pure vanilla extract
Crust:
2/3 c unbleached flour
1/2 tb sugar
1/4 ts fine salt
5 tb frozen butter, cubed/shredded
1 1/2 -2 tb ice water
Optional: whipped cream and sprinkles
Homemade Pumpkin Spice:
Recipe to print/save here:
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Step by step fun and instructional cooking videos that are short and to the point. Here, you'll find everything from cupcakes to traditional Korean food and everything in between. Everything is from scratch, and I'm always here to help!
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Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
???? PRINT RECIPE HERE:
???? Pie Crust Recipe:
Vanilla Extract Recipe:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Libby's 100% Pure Pumpkin:
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►Cake Releasing Tool:
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►Power Hand Mixer:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
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How to Make Mini Pumpkin Pie Crescent Rolls
Mini Pumpkin Pie Crescent Rolls is a quick and easy fall recipe and a delicious treat for Thanksgiving or Halloween. @SugarApron
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PREP TIME 15 mins COOK TIME 12 mins TOTAL TIME 27 mins
COURSE Breakfast, Easy Dessert, Halloween, Thanksgiving
CUISINE American, French
SERVINGS 32
INGREDIENTS
2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
1 cup canned pumpkin puree
1/4 cup packed brown sugar
1/4 cup granulated sugar to taste
1 to 2 tablespoons pumpkin pie spice to taste
2 egg yolks
1 teaspoon vanilla
INSTRUCTIONS
Preheat the oven to 375F. Line a baking sheet with parchment paper.
In a small bowl, mix together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice and vanilla. Mix in egg yolks.
Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces. (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 - 2 1/2 inches wide and about 9-10 inches high).
Spread about 1 Tablespoon of the pumpkin mixture on each triangle.
Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
Bake 10-12 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.