Pumpkin Pie Triple Berry Tarties Recipes

EASY MINIATURE PUMPKIN PIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
• Combine flour, shortening, sugar, and salt in a bowl; blend with a pastry cutter until crumbly.
• Mix water and egg together in a bowl; add to flour mixture. Stir until a dough forms.
• Divide dough into 12 equal portions. Flatten dough along the bottom and sides of each muffin cup. Spoon in pie filling; smooth the tops.
• Bake in the preheated oven until set and crust is golden, 15 to 18 minutes. Cool for 10 minutes.

PUMPKIN TOFFEE CREAM PIE

Steps:

• In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
• Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

PUMPKIN TARTLETS

Steps:

• Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.