Mini Pumpkin Pies | Sally's Baking Recipes
With quicker bake and cool times, plus no need for blind baking the pie crust, there’s no denying that mini pumpkin pies are easier than the full-size version. They’re fun, festive, and baked in a mini muffin pan. This recipe uses my homemade pie crust and a deeply spiced filling like my original pumpkin pie.
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Easy Mini Pumpkin Pies Recipe
A classic recipe with healthier ingredients. They're so delicious that you wouldn't believe they are healthier. Flaky shells with creamy spiced pumpkin filling. So easy to make and this mini version make them even easier to serve. Just grab and go!
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Mini Pumpkin Pies
A delicious pumpkin pie recipe placed into muffin-sized mini crusts.
Author: Natasha's Kitchen
Mini Pumpkin Pie Ingredients:
►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
Directions:
Roll out the first store bought crust so that six 3.5 circles can be cut. Crust should be about ⅛.
Do the same for the second dough sheet.
Lightly greased a 12 count muffin pan.
Place each dough rounds into the cups, molding the edges to the sides. Make sure they fit snugly.
Add the pumpkin purée, whole egg and egg yolk to a mixing bowl.
Add ½ cup of PACKED light brown sugar, ¼ cup of granulated sugar, 1 tsp. pumpkin pie spice, ¼ tsp. cinnamon, ¼ tsp. salt and 1 tsp. vanilla extract.
Whisk thoroughly.
Gradually add ¾ cup (6 oz) evaporated milk, stirring. Then mix thoroughly.
Using an ice cream scoop (or whatever method you prefer) add the filling to each dough cup, filling each cup almost to the top.
Bake on the middle rake in a 350°F preheated oven for approximately 35-38 minutes.
The mini pies are done when the crust starts to turn golden brown.
Let cool for 10 minutes and then transfer to a cooling rack.
Top with whipped cream and cinnamon before serving.
Anna Olson's Mini Pumpkin Pies Are Fall's BEST Dessert
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Mini Pumpkin Pies
Mini Pumpkin Pies
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Crust Ingredients:
1 cup oat flour (blended rolled oats)
1 cup rolled oats
1/2 cup date paste
1 tbsp pumpkin pie spice
Directions:
*Mix together ingredients until dough forms
*Add 2 tbsp of dough to mini muffin cupcake baking pan and make little pie crusts
*Bake at 350 degrees for 18-25 mins until lightly brown
*Let mini pie crusts cool completely before adding filling
Filling ingredients:
1 15 oz can of pure pumpkin
1/2 cup date paste
1 tbsp pumpkin pie spice
Directions:
*Blend all filling ingredients together
*Chill in refrigerator until cold
Add filling to mini pie crusts - refrigerate for 1 hour before serving.
Enjoy!
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Mini Pumpkin Pie Recipe! | ANNA'S OCCASIONS
Pumpkin Pie Oh My! Anna Olson shows you how to bake individual sized Pumpkin Pies, a perfect dessert for Thanksgiving!
This video is another installment of our Anna's Occasions series where professional baker Anna Olson shows you how to make the best desserts for every special occasion!
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Recipe
Makes 6 individual pies**
(Or enough for one 9-inch 23-cm pie)
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
Pie Dough:
2 ½ cups (375 g) all-purpose flour
1 Tbsp granulated sugar
1 tsp fine salt
3 Tbsp (45 ml) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp (10 ml) white vinegar or lemon juice
Filling
2 cups (500 g) pure pumpkin puree
¾ cup (150 g) packed light brown sugar
3 Tbsp (45 mL) fancy molasses
¾ tsp ground cinnamon
¾ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp fine salt
3 large eggs
1 1/3 cups (330 mL) whipping cream
Topping:
1 ½ cups (375 mL) whipping cream
1 ½ Tbsp instant skim milk powder
2 Tbsp icing sugar
Directions
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
3. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper. Pull the pie dough from the fridge 30 minutes before you wish to roll it out.
4. Divide the dough into 6 pieces. On a lightly floured surface, roll out a piece of dough to just under ¼-inch (6 mm) thick. Dust each of your 6 pie shells with flour and line the tart shell with the pastry, trimming away any excess. Place on the prepared baking tray. Repeat with the remaining pastry portions and tart shells, and chill the shells while you prepare the filling.
5. Whisk the pumpkin puree with the brown sugar, molasses, cinnamon, ginger, nutmeg, allspice, cloves and salt until evenly blended. Whisk in the eggs followed by the cream. Pour this carefully into each of the tart shells and bake for about 30 minutes, until all but an inch at the centre of each tart jiggle when the shell is moved. Allow the tarts to cool on the tray on a cooling rack to room temperature and then chill for at least 90 minutes before serving.
6. To garnish the tarts, whip the cream and skim milk powder until it holds a soft peak when the beaters are lifted. Whisk in the icing sugar. Remove each tart from its metal shell. Dollop each tart with a bit of cream and serve.
**This recipe can be baked as a traditional 9-inch (23 cm). Prepare the dough and filling as above, line a glass pie plate with the pastry and chill while making the filling. Bake the pie for about 50 minutes at 375°F (190°C).
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