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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Mini Pumpkin Pies II Kalejunkie
INGREDIENTS:
1 can pumpkin puree
1 cup plant-based sweetened condensed milk (OR: coconut cream—the thick part in a can of coconut milk, or regular sweetened condensed milk)
1 egg
1 tsp pumpkin pie spice
Pinch sea salt
2 packages refrigerated pie crusts (or you can make your own)
RECIPE:
Preheat oven to 350F. Spray a muffin tin with spray and set aside. Next, GENTLY roll out the pie crust on a flat surface. Take a 4-inch cookie cutter and cut out 12 circles. Gently place them into each cavity of the muffin tin. Next, make the pumpkin filling. Add the pumpkin, condensed milk/coconut cream, egg, pumpkin pie spice and salt to a bowl. Whisk until smooth. Fill each mini pie with filling. Bake 30-32 minutes, until the center of the pies are set and the crust is golden. Let cool completely, add whipped cream on top and serve!
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, author of LOVE TO EAT, former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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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!
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
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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MINI PUMPKIN PIES | easy, healthy, & homemade recipe
These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.
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PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)
Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt
Pre-heat oven to 350 Fº
In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.
Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.
Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).
Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.
Use a hand mixer to mix until everything is well combined.
Divde the filling as evenly as possible amongst all 16 muffin cups.
Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Serve topped with whipped cream and an extra dash of cinnamon.
Makes 16 mini pies.
NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g
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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 - Laura Vitale - Laura in the Kitchen Episode 844
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