Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, mini pumpkin pies. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mini Pumpkin Pies is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Mini Pumpkin Pies is something which I’ve loved my entire life. They’re nice and they look wonderful.
Plenty of Mini Pumpkin Pies to Choose From. Great Prices on Mini Pumpkin Pies. Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
To get started with this recipe, we must prepare a few ingredients. You can have mini pumpkin pies using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mini Pumpkin Pies:
- Take 2 Refrigerated Ready to Roll Pie Crust
- Prepare 1/2 cup Splenda or Sugar
- Prepare 8 oz Cream Cheese ( room temp)
- Get 1 cup Canned Pumpkin
- Take 1 tsp Vanilla
- Get 3 Eggs
- Prepare 1 tbsp Pumpkin Spice
- Get 1 Whipped Cream
Prep the filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment- or simply using a whisk and mixing bowl- beat/whisk the pumpkin, brown sugar, heavy cream, milk. The mini pie shells are then filled with a simple pumpkin pie filling spiced with cinnamon, nutmeg, and ginger, and sweetened with dark brown sugar and vanilla. Lastly, once the miniature pies have cooled, we top each mini pumpkin pie with a spoonful of freshly whipped cream and a light dusting of freshly grated nutmeg. These Mini Pumpkin Pies are seriously so good.
Instructions to make Mini Pumpkin Pies:
- Pre heat oven to 425
- Mix sugar/splenda, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth
- Roll dough out. Using 4 inch bowl or cookie cutter, cut out 10 circles.
- Place each circle into a pre-greased muffin pan. Press in and score bottom with a fork to keep crust from bubbling up as it cooks.
- Pour filling into each cup. Fill to top.
- Bake at 425 for 15 minutes then turn heat down to 350 and bake for an additional 25-30 minutes.
- Let cool on a wire rack for a couple of hours to let pumpkin set.
- once cooled, top with whip cream.
Just don't forget the little dollop of whipped cream, or Cool Whip! Sure, a full-sized pumpkin pie is great, but Mini Pumpkin Pies are perfect for parties or just, you know…snacking. These shortcut mini pumpkin pies are made faster and easier with the help of three supermarket shortcuts: pre-made pie crust, sweetened condensed milk, and pumpkin pie spice. (You can, of course, make your own pie crust if you prefer). The sweetened condensed milk takes the place of both the sugar and the dairy called for in traditional pumpkin. With these pumpkin pie bites, you get all the same flavors of a homemade pumpkin pie, with less prep time, less bake time, and a higher crust-to-filling-ratio. 😉 I don't know about you, but I'm convinced that the crust is sometimes the best part of a pie, and with these mini pumpkin pies, you get flaky crust in every single bite!
So that’s going to wrap this up for this special food mini pumpkin pies recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
