formats


 

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This is a the perfect recipe for fall. There is nothing like home-made pumpkin pie. Pumpkin pie is one of my favorite recipes. My birthday is in November so when I was a child, I would have pumpkin pie as my birthday cake. Let’s just say that is a tradition that I want back. What’s better than pumpkin pie? Mini pumpkin pie!! These delectable little bites are bursting with fresh pumpkin flavor and no one will be able to resist this bite size dessert. This recipe makes about 24 to 30 mini pumpkin pies.

For the crust, the best crust recipe that I have is Basic Pie Dough. It is very simple if you have a Food Processor, my favorite brand is Kitchen Aid. You just add all the flour and salt. Cut chunks of butter and add to the top of the flour mixture. Pulse until you have “pea size” chunks. Then gradually add the ice cold water, while pulsing, until the dough all comes together. For a more detailed version visit the link listed above.

 

Special Item Needed

Cupcake pans

4-inch in diameter, cookie cutter

Ingredients

3 cups whole milk

3 1/3 cups pumpkin,  canned

1 1/4 cups granulated sugar

1/3 cup all-purpose flour

1 Tablespoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

5 eggs

Directions

Preheat oven to 420 degrees F. Once the dough is made. Wrap in plastic wrap and refrigerate for an hour. Then divide the dough in half and roll out each section to 1/8 inch thickness. Use a 4 inch in diameter cookie cutter to cut out circles. Place the circle dough inside each cupcake compartment. Set aside.

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Combine the milk and pumpkin in the mixer and mix on low speed with the whip attachment just until incorporated.

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Sift together the sugar, flour, salt, ginger, cinnamon and nutmeg. Gradually add to the pumpkin mixture until combined. Then add the eggs mixing until fully incorporated, scraping down the sides of the bowl as necessary.

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Pour batter into the designated cupcake pans until about 3/4 full. Make sure the pumpkin batter isn’t covering the crust. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool and serve immediately or store under refrigeration for up to 1 week. Finish it off with a dollop of whipped cream.

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Mini Pumpkin Pies
 
Prep time

Cook time

Total time

 

Desserts by Juliette:
Serves: 24

Ingredients
  • 3 cups whole milk
  • 3⅓ cups pumpkin, canned
  • 1¼ cups granulated sugar
  • ⅓ cup all-purpose flour
  • 1 Tablespoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 eggs

Directions
  1. Preheat oven to 420 degrees F. Once the dough is made. Wrap in plastic wrap and refrigerate for an hour. Then divide the dough in half and roll out each section to ⅛ inch thickness. Use a 4 inch in diameter cookie cutter to cut out circles. Place the circle dough inside each cupcake compartment. Set aside.
  2. Combine the milk and pumpkin in the mixer and mix on low speed with the whip attachment just until incorporated.
  3. Sift together the sugar, flour, salt, ginger, cinnamon and nutmeg. Gradually add to the pumpkin mixture until combined. Then add the eggs mixing until fully incorporated, scraping down the sides of the bowl as necessary.
  4. Pour batter into the designated cupcake pans until about ¾ full. Make sure the pumpkin batter isn’t covering the crust. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool and serve immediately or store under refrigeration for up to 1 week. Finish it off with a dollop of whipped cream.

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