Mini Pumpkin Pies

Nov
2015
26

posted by on Recipes

1 comment

Mini Pumpkin Pies - In hands

I’ve been busy busy busy thinking about and planning the Thanksgiving Harvest Party at the Cascine Orsine.

It’s been the thought that has filled my mind for weeks now. My hubby “D” says he can’t wait until it’s over. But I can’t remember the last time I was this happy about restless nights.

Mini pumpkin pies - in whole hand

Anyways, after much ado, I’ve decided on making mini pumpkin pies (with D’s assistance of course). I decided that it’s just a really cute option, and that it will compliment the standard 9″ apple pies were having at the dinner party.

individual pumpkin pies crust

 

 

It turns out this recipe is really easy to make, and not ridiculously labor intensive as mini’s tends to be. My recipe includes the dough from scratch, but of course to save on time you can use a roll up pre-made crust instead.

Mini Pumpkin Pies
Print Recipe
Servings Prep Time
12 individual pies 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
12 individual pies 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Mini Pumpkin Pies
Print Recipe
Servings Prep Time
12 individual pies 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
12 individual pies 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Pumpkin Pie Filling
All Butter Double Crust Pie Pastry
Servings: individual pies
Instructions
  1. Make Pie Crust. Place all dry ingredients in a food processor. Pulse for a few seconds to combine ingredients. Add butter and half of water. Pulse dough until it starts to come together, adding a little water at a time to until it forms the dough comes together. (Don't over mix. You should still be able to see a few clumps of butter in the dough.)
  2. Remove dough from food processor. Place on a lightly floured surface, divide into two balls and wrap with plastic wrap. Refrigerator for at least 30 minutes.
  3. Preheat oven to 425F/ 220C.
  4. Roll out each disk of cold dough onto a lightly floured surface until about 1/8 inch (3mm) thick. Using a 4"inch cookie cutter cut out 12 disks. Place in each disk into a greased cupcake whole (it won't go all the way up the sides). Refrigerator the dough while preparing the pumpkin mix. If you'd like cut out small 1 inch shapes with a cookie cutter to put on top of each pie.
  5. Pumpkin Pie Filling. Mix together pumpkin and sugar well to make sure you get out big lumps of pumpkin. Add remaining ingredients, and mix until fully combined.
  6. Bake for approximately 8-10 minutes until the filling begins to set. Place the cookie cut outs on top. Bake for another 10 minutes until cooked through and golden brown. Prick with a toothpick, if it comes out clean it's cooked.
  7. Remove from muffin pan once it's cool enough to handle. Cool, a little longer on a cooling rack.
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Private: Mini Pumpkin Pies

Nov
2015
26

posted by on Ricette

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Share this post... Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Digg thisShare on Tumblr
Mini Pumpkin Pies
Print Recipe
Servings Prep Time
12 individual pies 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
12 individual pies 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Mini Pumpkin Pies
Print Recipe
Servings Prep Time
12 individual pies 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
12 individual pies 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Pumpkin Pie Filling
All Butter Double Crust Pie Pastry
Servings: individual pies
Instructions
  1. Make Pie Crust. Place all dry ingredients in a food processor. Pulse for a few seconds to combine ingredients. Add butter and half of water. Pulse dough until it starts to come together, adding a little water at a time to until it forms the dough comes together. (Don't over mix. You should still be able to see a few clumps of butter in the dough.)
  2. Remove dough from food processor. Place on a lightly floured surface, divide into two balls and wrap with plastic wrap. Refrigerator for at least 30 minutes.
  3. Preheat oven to 425F/ 220C.
  4. Roll out each disk of cold dough onto a lightly floured surface until about 1/8 inch (3mm) thick. Using a 4"inch cookie cutter cut out 12 disks. Place in each disk into a greased cupcake whole (it won't go all the way up the sides). Refrigerator the dough while preparing the pumpkin mix. If you'd like cut out small 1 inch shapes with a cookie cutter to put on top of each pie.
  5. Pumpkin Pie Filling. Mix together pumpkin and sugar well to make sure you get out big lumps of pumpkin. Add remaining ingredients, and mix until fully combined.
  6. Bake for approximately 8-10 minutes until the filling begins to set. Place the cookie cut outs on top. Bake for another 10 minutes until cooked through and golden brown. Prick with a toothpick, if it comes out clean it's cooked.
  7. Remove from muffin pan once it's cool enough to handle. Cool, a little longer on a cooling rack.
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