Mini Pumpkin Pies

Hey Everyone!  It’s Candace from Candy and Cake Sugar Designs  sharing with you this month mini pumpkin pies that would be a perfect addition to any Thanksgiving feast!  I have included a no fail pie crust in the recipe so that bakers of all kinds can recreate this recipe but you can always replace with a premade pie crust as well.
Have a Happy Thanksgiving!
Mini Pumpkin Pies
For the crust you will need
4 cups flour
1 teaspoon salt
1 1/3 cup cold shortening
2 tablespoon white vinegar
10 to 12 tablespoons cold milk
Combine flour and salt in a small bowl.  Cut in shortening with a pastry blender until mixture resembles coarse crumbs.
Sprinkle with vinegar.  Gradually add the milk, tossing with a fork until it forms a ball.  Do not overmix which will lead to a tough crust.  Cover and refrigerate for 30 minutes or until easy to handle.
For the pie filling you will need
2 eggs
1/2  15 ounce can pure pumpkin
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup evaporated milk

Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt mix until combined.  Blend in evaporated milk.
Place a mini cupcake tin on a baking sheet.
Roll out the prepared pie crust and use a 2 inch circle cutter to cut circle and place in each cavity of a mini cupcake pan.  Then add a tablespoon of the prepared pumpkin pie filling into each mini pie.
Bake in 375 degree F oven for 15 to 17 minutes.  Let cool and gently remove pies from pan.
Refrigerate until ready to serve.  Top with whipped cream or vanilla ice cream, if desired.
{Recipe yields 48 mini pumpkin pies}
My name is Carli, owner, designer & creative mind behind DimplePrints. I am married to my high school sweetheart & we have 3 wonderful kids. In the beginning I simply started by wanting to share a piece of our lives with loved ones by sending cards & invitations for special occasions. With the support of family, friends & great customers, it has grown into Dimpleprints.

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