![]() Once you’ve prepared the pies, you’ll bake them for about 16-20 minutes. I suggest using a tablespoon to measure out the filling for each one, it should be about 2 tablespoons per pie. ![]() Once you mix up the filling, you’ll pour it evenly between all of the pie crusts. Just be sure to measure whatever you’re using to cut the circles for your pie crusts and make sure it’s the correct size.įor the filling in these mini pies, you’ll be using some pumpkin puree, brown sugar, spices, an egg, and some evaporated milk. If you don’t have a cookie cutter, then a cup or something similar will work just fine. You’ll also need a 3.5-inch cookie cutter to cut out circles for the pie crusts. You’ll need two pie crusts for this recipe, you either use store-bought pie crusts or you can use my homemade pie crust recipe. These adorable mini pumpkin pies start out with some pie crusts. Plus, how cute would these be on your Thanksgiving table this year? The filling only takes about 5 minutes to mix together and all you have to do is pour it into the pie crusts, then bake them. These mini pies are made in a muffin pan, so you don’t have to worry about decorating the edges like a regular pie. In the meantime, can we talk about pie? If you’ve ever felt intimidated when it comes to making pies, these mini pumpkin pies are the perfect starting point. I can’t wait to share all the details with you! I have a post coming soon about what Josh and I have been up to all year and it’s pretty exciting. To be honest, this has been such a busy year for us and I’m ready for things to slow down a little. ![]() Thanksgiving is next week and I’m wondering how in the world it’s already that time of year? It feels like just yesterday it was 100 degrees outside, but now I’m baking pies and cookies galore. These pies are best served the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.An easy recipe for mini pumpkin pies made in a muffin pan.
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