Mini Pumpkin Pies in a Mini Muffin Pan - Have You Tried it Yet?

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Discussion Overview

The thread centers around the idea of making mini pumpkin pies using a mini muffin pan (MMP). Participants share their experiences, recipes, and tips related to this cooking method, particularly as it relates to fall and winter baking.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses enthusiasm for making mini pumpkin pies in the MMP, noting a desire to transition from summer grilling to fall baking.
  • Another participant shares their experience of using a Pillsbury pie crust, cutting it into circles, and filling it with pie filling, including variations with apple pie filling.
  • Several users mention a website featuring mini pie recipes, indicating interest in similar ideas.
  • One participant inquires about the baking process, specifically whether to pre-bake the crusts and the appropriate temperature and time.
  • Another participant notes that they baked everything at once, typically using 350 or 400 degrees, but does not recall the exact time.
  • One participant shares their experience of making mini muffin pies with an egg mixture, suggesting a shorter baking time than traditional pies.
  • Another participant describes their attempt at decorating the mini pumpkin pies, finding it challenging but enjoyable.
  • One participant mentions using a specific cookie cutter for pumpkin shapes, noting its size and cuteness, while another expresses interest in using it as a decorative top piece.
  • Several participants report positive feedback on their mini pumpkin pies, highlighting their popularity at events and gatherings.

Areas of Agreement / Disagreement

Views differ on the specifics of the baking process, such as pre-baking crusts and exact baking times. However, there is a general enthusiasm for the concept of mini pumpkin pies, with multiple participants sharing positive experiences.

Contextual Notes

Participants are sharing personal experiences and recipes related to seasonal baking, particularly in the context of fall-themed desserts.

Who May Find This Useful

Consultants interested in seasonal baking ideas or looking for creative ways to use the mini muffin pan may find this discussion beneficial.

ChefPaulaB
ChefPaulaB
Messages
1,386
Has anyone ever made mini pumpkin pies in the MMP? Just thinking that it would be really good... Didn't see any recipes in the files, any thoughts? I am so getting into all of the fall/winter cooking and baking... I love summer and grilling, but right about now I start remember all of the great recipes that I don't make all summer long and start wanting to make them all!
 
I have done them before. Just take a pillsbury pie crust and cut out circles with the Measure all Cup. Press each one in the well of the MMP and fill with pie filling. I have also done apple by chopping up the apple pie filling and then filling the crust. You can do pretty decorations with the small shape cutters with the left over crust too.
 
Wow - too weird. Just this morning I was going to start a thread on this too!!

I also found that website with the mini-pies. Very cute.

Wadesgirl...do you just fill uncooked pie crust with the filling and then bake - or did you pre-bake the crusts slightly before? Also, what temp/time?

Thanks!
 
kam said:
Wow - too weird. Just this morning I was going to start a thread on this too!!

I also found that website with the mini-pies. Very cute.

Wadesgirl...do you just fill uncooked pie crust with the filling and then bake - or did you pre-bake the crusts slightly before? Also, what temp/time?

Thanks!
Click to expand...

Nope, everything went in the oven at the same time. I don't remember temp or time. I'm notorious for baking almost everything at either 350 or 400 but I probably went off the back of the box for the temp. I just cooked them until they were done.
 
  • Thread starter
  • #6
kam said:
Wow - too weird. Just this morning I was going to start a thread on this too!!

I also found that website with the mini-pies. Very cute.

Wadesgirl...do you just fill uncooked pie crust with the filling and then bake - or did you pre-bake the crusts slightly before? Also, what temp/time?

Thanks!
Click to expand...

I do remember that thread now that you showed it to me again! I look at so many recipes all the time I can never remember where I see them when I decide that I want to make something! Thanks for the reminder!
 
Awesome idea for the mini muffin pan pumpkin pies!! How long would you bake them?
 
I just made mini muffin pies. The mixture is with eggs, so you need to cook for about 25 30 minutes, I think I shaved 10 minutes off of the normal pie directions.
 
thank you very much for this idea.
 
I made the bakerella pumpkin bites. They are pretty simple - unless you try decorating. She must of used a paint brush or something. I could not make the faces, so I just drizzeled them on instead.
 
I tried the bakerella pumpkin pies last night. I used the mini-measure all to cut out the circles of pastry dough. I put a dollop of the frosting mixtured used in the mini carrot cake cups on top of the mini pumpkin pies. They were a huge hit!! I will definitely be making these again.
 
I made the ones from bakerella at my first show. They are good. I filled my easy accent decorator with cool whip and squirted it on top. Yummy!!!
 
Had anyone tried the PC pumin shaped cookie cutter for this?
 
I used the pumpkin cookie cutter that was in the sets we got in surprise boxes and NC. Seemed just a little big, and could have been "rounder", but cute nonethless! (I think the creative cutters pumpkin would be way too small.) BTW--they were yummy and a big hit. I'm making them for a show on Thurs. Think I'll skip the putting faces on, and just use EAD with Cool Whip.
 
straitfan said:
I used the pumpkin cookie cutter that was in the sets we got in surprise boxes and NC. Seemed just a little big, and could have been "rounder", but cute nonethless!

(I think the creative cutters pumpkin would be way too small.)
BTW--they were yummy and a big hit. I'm making them for a show on Thurs. Think I'll skip the putting faces on, and just use EAD with Cool Whip.
Click to expand...

Thanks! That's what I was wondering. I am sure that the little pies will be just fine! Of course, the pumpkin shape would be adorable, but I'm not too worried about that!
 
I made these yesterday and they were fabulous!!! A huge hit, and pretty easy!
 
AJPratt said:
Had anyone tried the PC pumin shaped cookie cutter for this?
Click to expand...

You could possibly use it as a decorative top piece on the pies.
 

Frequently Asked Questions

What ingredients do I need to make Mini Pumpkin Pies in a Mini Muffin Pan?

To make Mini Pumpkin Pies, you'll need pumpkin puree, sugar, eggs, evaporated milk, pumpkin pie spice, and pie crust. You can use store-bought pie crust for convenience or make your own if you prefer.

How long does it take to bake Mini Pumpkin Pies in a Mini Muffin Pan?

Mini Pumpkin Pies typically take about 15-20 minutes to bake in a preheated oven at 350°F (175°C). Keep an eye on them to ensure they don't overbake, as baking times may vary slightly based on your oven.

Can I use a different type of crust for the Mini Pumpkin Pies?

Yes, you can use various types of crusts for your Mini Pumpkin Pies. Options include graham cracker crust, cookie crust, or even a gluten-free crust if you have dietary restrictions. Just be sure to adjust the baking time as needed.

What is the best way to serve Mini Pumpkin Pies?

Mini Pumpkin Pies can be served warm or at room temperature. They are delicious on their own, but you can also top them with whipped cream, caramel sauce, or a sprinkle of cinnamon for added flavor.

Can I make Mini Pumpkin Pies ahead of time?

Absolutely! You can prepare the Mini Pumpkin Pies ahead of time and store them in the refrigerator for up to 3 days. They can also be frozen for longer storage; just make sure to wrap them well before freezing. Thaw them in the refrigerator before serving.

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