MINI PUMPKIN PIES
Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.2 g, Cholesterol 33.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 139 mg, Sugar 4.6 g
MINI PECAN PUMPKIN PIES
Steps:
- Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
- For the dough:
- In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
INDIVIDUAL PUMPKIN PIES
These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h35m
Yield 18
Number Of Ingredients 9
Steps:
- Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
- Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
- Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
- Cool a minimum of 1 hour before serving. Garnish as desired.
Nutrition Facts : Calories 112 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g
IMPOSSIBLY EASY MINI PUMPKIN PIES
Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert - that's made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
- Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Mini Pie, Sodium 90 mg, Sugar 11 g, TransFat 0 g
MINI PUMPKIN CHEESECAKE PIES RECIPE BY TASTY
Here's what you need: frozen pie crusts, cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, vanilla extract, pumpkin pie spice, egg, powdered sugar, vanilla extract, pumpkin pie spice, milk, pumpkin cookie cutter
Provided by Betsy Carter
Categories Desserts
Yield 16 mini pies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, mix the cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, and pumpkin pie spice.
- Cut out pumpkin shapes from the crust with a pumpkin cookie cutter. Arrange them on a parchment paper-lined baking sheet.
- Brush the beaten egg over half of the pumpkin shapes.
- Spoon a heaping teaspoon of pumpkin mixture onto the center of each shape. Place the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press along the edges with your fingers.
- Using a fork, seal the edges of each pumpkin completely and lightly prick the tops.
- Brush the top of the pumpkins with the beaten egg.
- Bake for 25 minutes, or until golden brown.
- Cool mini pies on a wire rack.
- In a large measuring cup, combine powdered sugar, vanilla extract, and pumpkin pie spice. Add milk one tablespoon at a time until you reach a smooth consistency.
- Drizzle the glaze over each mini pie.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 9 grams
MINI PUMPKIN PIES
This is from a OAMC website. These are delicious and my kids LOVE these in their lunchboxes. I put them in frozen in the morning and they thaw nicely by lunchtime. Note: I have experimented with reducing the sugar in this recipe and find it works very well. I usually make a double batch and only added 1/3 cup sugar instead of 1 cup. They came out perfect - just the right amount of sweetness.
Provided by JillAZ
Categories Pie
Time 40m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Roll out pastry dough to 1/4 inch thickness.
- Cut out 2-1/2" circles from the dough.
- You should have 15.
- Place each circle in a muffin cup and push in to fit pan.
- Preheat oven to 350 degrees.
- In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
- Add the pudding mix and beat until blended.
- It will thicken nicely.
- Add spices.
- Stir to combine.
- Fill pastry crusts evenly.
- Place in oven and bake for 30 minutes.
- Cool on rack.
- When cool, you can place in a rigid freezer container with layers of waxed paper in between.
- Freeze until needed.
- You can thaw these in the refrigerator or put in the microwave for about 1 minute.
- This depends on the wattage of your micro.
- If you want to add meringue, first mix together the cornstarch and cold water.
- Add to 1/2 cup boiling water.
- Cook over low heat until it thickens.
- Set aside to cool.
- Beat egg whites, dash of salt, and sugar until stiff.
- Add cooled cornstarch mixture to beaten egg white mixture.
- Put on pie, making sure it covers the edges well.
- Bake at 350 degrees for 20 minutes or until golden brown.
Nutrition Facts : Calories 219, Fat 9, SaturatedFat 2.4, Cholesterol 13.5, Sodium 295.2, Carbohydrate 31.7, Fiber 1, Sugar 18.5, Protein 3.1
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MINI PUMPKIN PIES RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (1)Video Duration 10 minTotal Time 3 hrs 5 mins
- Grease as 12-cup muffin pan with cooking spray. Set aside. Roll pie dough out to 1/8-inch thickness and use a 3 3/4-inch round cutter to cut 12 circles from the dough, re-rolling scraps as needed. Place each round inside a muffin cup and press the circle into the cup so it’s evenly smooth with the bottom and sides of the muffin cup. (Note: the circle will not come all the way up the side of each muffin cup.) Once all circles have been pressed into pan, freeze for 2 hours or overnight.
- Preheat oven to 350°F. Transfer muffin pan directly from freezer to oven until the pie dough is almost cooked through, about 13 minutes. Remove from oven and use the back of a spoon to press down any areas that have puffed up during baking. Set aside.
- In a large bowl, whisk together half-and-half and sugar until dissolved. Add eggs and whisk until mixture is homogenous. Add spices, vanilla, and pumpkin; whisk until well combined.
- Fill each crust with 1 1/2 tablespoons of pumpkin filling or until the filling almost comes to the top edge of the crust. Bake until filling is set, about 25 minutes.
MINI PUMPKIN PIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
5/5 (9)Estimated Reading Time 4 minsCategory DessertTotal Time 50 mins
- On a lightly floured surface, roll the pie crusts out to ⅛" thickness. Using a 3.5-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
- Place each circle of pie crust in 18 cavities of 2 standard 12-count muffin pans. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.
- In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.
MINI PUMPKIN PIES - SMALL BATCH RECIPES FOR TWO
From dessertfortwo.com
Reviews 212Video Duration 1 minCategory Pies And CobblersCalories 174 per serving
- In a medium bowl, combine the butter, shortening, flour and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. It may need more water, but try not err on the dry side.
- Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes.
MINI PUMPKIN PIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (18)Category DessertCuisine AmericanTotal Time 3 hrs
- I like to make sure my pie dough is prepared before I begin the mini pies. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment– or simply using a whisk and mixing bowl– beat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together (on medium high speed if using a mixer) until completely combined, about 2 minutes. You’ll have about 3 cups of filling. Cover and refrigerate filling until step 6.
- Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. Nonstick spray is best. (If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, shape, fill, and bake then roll out the 2nd pie dough, shape, fill, and bake.)
- Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together if needed. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
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