Mini Pumpkin Pies

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  1. #1
    ragschef's Avatar
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    Just thought I'd share....

    I just made the cutest li'l pumpkin pies ever.

    I mixed up the canned pumpkin mix as directed. Then balled up pieces of refrigerated pie crusts and pressed them into my mini muffin pan. Then, with the dough that was left over, I took my pumpkin and leaf creative cutters and placed little designs on top of the mini pies. I baked them in the oven at 350 for 20 minutes. They are too cute!! and yummy too!! If I were to do this for a party or special occasion, I would probably pipe whipped cream on top using the EAD.

  2. #2
    KellyTheChef's Avatar
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    Sounds great!
    Any way you can let us see pictures, hmmmm?

  3. #3
    whiteyteresa's Avatar
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    I am making all of my pies (apple, cherry, blueberry, chocolate, lemon) this thanksgiving into mini pies but I wasn't sure about how the pumpkin would work because it has a longer bake time than the rest of them.

    So if I make the recipe on the can (either 100% pumpkin or the pie filling) it will only take about 20 minutes for the mini ones.

    and by the way, I am using the crust recipe for the lemon tarlets for my crust.

    The resaon I am doing the mini ones is because I have notice that people like them all but won't eat large portions of it, they will pick one or two pies and have thin slices, this way, they can have just a bite with these mini pies and it will be easlier to send home with family also

    ~

  4. #4
    ragschef's Avatar
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    Quote Quote by KellyTheChef
    Sounds great!
    Any way you can let us see pictures, hmmmm?

    I'm so computer/technologically illiterate that I'll have to wait until my hubby gets home to get it uploaded. I'll get them on here though. Better yet, he will....

  5. #5
    heat123's Avatar
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    How cute those sound!

  6. #6
    ragschef's Avatar
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    mini-pumpkin-pies.jpg

    Here's the picture of the mini pumpkin pies I made this afternoon.

  7. #7

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    Very cute!

  8. #8
    kspry's Avatar
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    Those are so cute! You have inspired me to make some!

  9. #9
    heat123's Avatar
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    Even Cuter than I imagined! Nice!

  10. #10
    ragschef's Avatar
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    Thank you! Thank you! Thank you! ... bowing... I'd like to thank my mom, who taught me how to cook; my sister who always believed in me; and my husband and daughter who are always my guinea pigs!

    Just kidding! I'm glad you guys think they're cute. They're also very yummy with a little vanilla ice cream or cool whip on top!

  11. #11
    heat123's Avatar
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    Quote Quote by ragschef
    Just thought I'd share....

    I just made the cutest li'l pumpkin pies ever.

    I mixed up the canned pumpkin mix as directed. Then balled up pieces of refrigerated pie crusts and pressed them into my mini muffin pan. Then, with the dough that was left over, I took my pumpkin and leaf creative cutters and placed little designs on top of the mini pies. I baked them in the oven at 350 for 20 minutes. They are too cute!! and yummy too!! If I were to do this for a party or special occasion, I would probably pipe whipped cream on top using the EAD.
    Do you think we can cookie cutter the pie crust with the old flower bread tube then place in the MMP and then have enough extra crust to do the leaves and pumpkins?

    I have fresh pumpkin so I am not sure the ingredients that is needed? Actually I have NEVER made pumpkin pie but these sound too cute to pass up this Thanksgiving! TIA !

  12. #12
    cookingisfunagain's Avatar
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    <I am using the crust recipe for the lemon tarlets for my crust>
    ..... Please enlighten me... Thanks so much

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    Quote Quote by heat123
    Do you think we can cookie cutter the pie crust with the old flower bread tube then place in the MMP and then have enough extra crust to do the leaves and pumpkins?

    I have fresh pumpkin so I am not sure the ingredients that is needed? Actually I have NEVER made pumpkin pie but these sound too cute to pass up this Thanksgiving! TIA !
    Here is an older PC recipe that tells how to do the crust using premade crust.....
    Attached Files Attached Files

  14. #14

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    Those are so much cuter than the ones I made a couple of years ago. We just made the mini pumpkin pies without the decorations. I've put a couple of the cut outs on large pies but never on the mini ones. Last year I made pies in the stoneware muffin pans. I'm planning on making those again this year only add the decorations!! Thanks for sharing the pictures!

  15. #15
    Intrepid_Chef's Avatar
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    I was wondering how long you'd bake these things too!

    I'd be wary of the design on top personally, just because my oven overheats so badly (and because I don't have the cutter thing.)

    Can you use the regular pie dough (like Jiffy?)

    I'm thinking this would be a good thing to promote as "what to do with leftover filling."

  16. #16

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    Quote Quote by Di_Can_Cook
    I'd be wary of the design on top personally, just because my oven overheats so badly (and because I don't have the cutter thing.)
    Just bake the cutouts separately on a flat stone & place them on top
    after they are cooled. That way they aren't over done.

  17. #17
    Ginger428's Avatar
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    Just wondering....does anyone know if you can freeze any of these? TIA

  18. #18
    ragschef's Avatar
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    Quote Quote by Ginger428
    Just wondering....does anyone know if you can freeze any of these? TIA

    Yes. They can be frozen.

  19. #19
    ragschef's Avatar
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    Quote Quote by Di_Can_Cook
    I was wondering how long you'd bake these things too!

    I'd be wary of the design on top personally, just because my oven overheats so badly (and because I don't have the cutter thing.)

    Can you use the regular pie dough (like Jiffy?)

    I'm thinking this would be a good thing to promote as "what to do with leftover filling."

    I baked mine at 350 for 20 minutes. The cutouts were baked right on the pies. Since your oven overheats, maybe you could do a loose covering with foil while they bake???

  20. #20
    stacywhitlow's Avatar
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    I love those! Pumpkin pie is my all time favorite! It is a great idea for my son that has to be gluten-free & casein-free. I can make a batch (also his favorite) using his ingredients and freeze for lunches. Thanks for the thought!

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