Mini Pumpkin Pies Recipe - Laura Vitale - Laura in the Kitchen Episode 844



How to Make Mini Pumpkin Pies

Ingredients

Steps

  1. Use a cookie cutter to cut out 12 4-inch (10.16 cm) round circles.Carefully insert the circles into the individual holes of the muffin tin. Score the bottom of each dough circle with a fork.
  2. Create the pumpkin pie filling in a medium or large bowl.Use your usual pumpkin pie filling recipe.
  3. Pour the pumpkin pie filling into each dough circle, to the top.
  4. Place the pies in the oven.Bake at 425ºF/220ºC for 15 minutes.
  5. Reduce the oven temperature to 350ºF/180ºC and continue baking for an additional 25 to 30 minutes.This is about 15 to 20 minutes less than a regular pie because of the much smaller size per mini pie.
  6. Remove the mini pumpkin pies from the oven when cooked.Allow the pies to cool on a cooling rack for a few hours.
  7. Serve.Enjoy with whipped cream.

Community Q&A

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  • Question
    Can I freeze the mini pumpkin pies?
    wikiHow Contributor
    Community Answer
    Yes, you can. Just make sure the pies are properly sealed.
    Thanks!
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Video

  • Instead of 12 muffin size pies, this recipe can easily be divided between a 6-count muffin tin, a 12-count mini muffin tin, and still would have a good amount leftovers for a regular size graham cracker crust pie.
  • When using mini muffin tins, bake the pies at 350ºF/180ºC for 12 to 15 minutesand use a 2 1/2-inch (6.35 cm) cookie cutter for the dough. If you are using both muffin tin sizes, use the following temperatures and timings:
    • Bake the regular muffin tin at 425ºF/220ºC for 15 minutes.
    • Reduce to 350ºF/180ºC for 15 minutes.
    • Add the mini muffin tin and continue baking both tins at 350ºF/180ºC for 13 minutes.





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Date: 06.12.2018, 20:09 / Views: 74193