Flower Shaped Mini Pumpkin Pie Recipes

FLOWER SHAPED MINI PUMPKIN PIE

Steps:

• Beat the eggs in a large mixing bowl.
• Add the pumpkin, sugar and pumpkin pie spice; combine well.
• Add the evaporated milk and combine.
• Set aside and prepare your dough.
• On a floured surface, roll out the pie dough.
• Using a "flower" shaped cookie cutter, cut out shapes and place in the well of muffin pan that has been sprayed with non-stickcooking spray.
• Make sure you spray the top of the muffin pan as well.
• Using the special tamper tool helps get the pie dough into the well of the muffin pan.
• Spread out the flower tips so they lay flat on top of the muffin pan.
• Using a small cookie scoop, fill up each muffin well about 2/3 of the way full.
• Brush the edges of the dough with an egg wash before baking.
• Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.
• Let cool slightly in the muffin tins before removing to a baking rack to cool.
• Right before serving, add freshly whipped cream and a sprinkle of cinnamon/sugar to the tops of each mini pie.

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.