Pumpkin pie is a Thanksgiving staple, but what to do when there are more guests than slices? What if you prefer crust to filling?
These small pumpkin pies rethink the crust-to-filling ratio in the cutest, snackable container. These mini pies are great for a quick treat after a big meal or a variety of sweets, as who can pick between pumpkin and pecan?
Zero baking experience? No issue. These adorable pumpkin pies are easy to prepare. Top tips for producing tiny pies:
INGREDIENTSCooking spray or melted butter for muffin tin.
1 batch basic pie dough
All-purpose flour, for surface
1 1/3 c. (300 g.) pumpkin purée
1 c. (235 ml.) Condensed sweetened milk
1 big egg
1 1/2 tsp. pure vanilla
1 tsp ground cinnamon, plus more for serving
Half tsp. ground ginger
Kosher salt, 1/4 tsp
1/8 tsp ground nutmeg
3/4 c. (175 ml.) thick whipping cream
If desired, serve cooled milk chocolate bar.
Preheat oven to 375° with rack in middle. Spray or butter a 24-cup mini muffin tray bottom and sides.
Step 2: Roll pie dough to 1/8" thickness on a lightly floured surface. Cut rounds with a 3" cutter. Reroll scraps and cut more rounds till 24.
Step 3: Press dough into the bottom and sides of the muffin tin. Refrigerate dough for 15 minutes to harden.
In a large bowl, whisk pumpkin puree, condensed milk, egg, vanilla, cinnamon, ginger, salt, and nutmeg until well incorporated (Step 4).
Use a heaped tablespoon of filling to fill muffin cups almost to the top (Step 5).
Step 6: Bake pies for 25-30 minutes until center is set and puffy and borders are golden. Let pies cool in pan 10 minutes (they will deflate). Using a tiny offset spatula or spoon, gently remove pies from tin to wire rack. Let cool fully.
4 Zodiac Signs Obtain Universe Blessings August 31, 2024