Mini Pumpkin Pie
Preheat: 350*F. Bake for 40-45 minutes or until pumpkin filling is set.
Makes around 24 mini pies.
Special Supplies:
*2 Cupcake/Muffin Pans
*3 inch Round Cookie Cutter, ruffled or plain
Pumpkin Filling:
Ingredients:
*2 and 1/2 cups Pumpkin Purée
*1/2 to 3/4 Cup Brown Sugar
*1/2 cup Melted Butter, 1 stick
*1/2 cup Milk
*2 Eggs, slightly beaten
*1 teaspoon Vanilla Extract
*1/4 teaspoon Sea Salt
*1 teaspoon ground Cinnamon
*1/8 teaspoon ground Ginger
*1/8 teaspoon Allspice
*Dash Nutmeg
Instructions:
In a mixing bowl add: Pumpkin, sugar, butter, milk, eggs, vanilla, salt, cinnamon, ginger, allspice and nutmeg. Stir/whisk together until well combined. Set aside.
Pie Crust:
*2 refrigerated Pillsbury Pie crust or your favorite Pie Crust recipe etc…
Instructions:
Remove pie crust dough from the fridge and let sit for 15 minutes or until dough rolls out easily. Roll out the dough making the circle a little bigger. Then cut out 12 circles and add each circle to a Pam sprayed cupcake/muffin pan, form/press each circle of dough to each cup. Note: If using a silicone pan no need to spray. Fill each cup with pumpkin pie filling, fill to the top of crust.
Bake until filling is set.
Stabilized Whipped Cream:
Ingredients:
*1 and 1/2 cups Heavy Whipping Cream
*2 tablespoons Powdered Sugar
*1/2 cup Sour Cream, like Daisy
*1 teaspoon Vanilla Extract
*Pinch Sea Salt, literally
Instructions:
In a stand mixer on medium-high speed with whisk attachment, whip cream and powdered sugar until soft peaks and then add sour cream and whip until stiff peaks. Then stir in vanilla and salt or whip in for 15 seconds.
Add whipped cream to piping bag with star tip, use star tip of choice or pipe on as desired.
Enjoy!
Lindy
