It has been ages since I've posted a sweet 16 recipe! Today I've been procrastinating by filling the kitchen with the first pumpkin goodies of the year. I'll be honest here and say I'm not a big fan of pumpkin pie in general, my hubby on the other hand... so these are really for him. I never make pumpkin pie since I won't eat it but I decided to make some mini ones since I always have leftover pumpkin from my favorite recipes.
So this is a recipe for six mini pumpkin pies plus some extra baked pie filling which I have plans for!
For six mini (muffin size) pie crusts you need:
1/2 cup of flour
5 Tbsp. sugar
1/2 tsp. baking powder
1/8 tsp. salt
1 Tbsp. cold butter
aprox. 2 Tbsp egg, beaten (save the rest! we'll use it in the pie filling!)
1 Tbsp. milk
Mix together all of the dry ingredients in a small bowl. Then cut in the butter or crumble it in with your fingers, until it is like coarse crumbs.
Mix the milk and the egg together, then add them to the flour mixture. It will be pretty sticky.
Grease six muffin cups and cover your fingers in flour. Divide the dough into six pieces and smush the dough into the cups. You want to try to get it pretty thin as the dough will puff up a little when you bake it. Keep dipping your fingers in flour as needed.
Now we're ready to make the pie filling!
For this you need:
1 scant cup canned pumpkin (not pumpkin pie filling!)
1 1/2 eggs (see, told you we'd use the rest of it.)
1/4 cup plus 2 Tbsp. brown sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/8 tsp. nutmeg
3/4 cup light cream or milk (shh, I used almond milk and it worked fine!)
Mix the egg and the pumpkin together in a medium sized bowl.
Add in all the other ingredients and blend well.
Pour a little filling into each muffin cup and pour the rest into a glass baking dish and bake at 425 degrees for 10 minutes. Then lower the oven temp to 350 degrees and bake the mini pies for another 20 minutes. Check them around 15 to make sure they don't burn! Also, don't forget to put water in any empty muffin cups in your pan.
Allow the mini pies to cool completely in the pan.
These are a little more muffin-y than regular pumpkin pie with the way the crust puffs up, but you could easily sub out a different crust recipe. Also, I probably had enough filling to do 18 mini pies so you could triple the crust recipe and use all of the filling that way. I baked the remaining pie filling in a glass dish along with the pies (although it needed about 10 extra minutes). I am thinking I'll make little parfaits with the rest with layers of crushed graham crackers, pie filling, and whipped cream. Maybe some chocolate in there? Too much? I don't know, we'll see.
These are totally hubby approved and kid approved too!
|what are you feeding me now mom?|
|I suppose these are alright.|
|Who am I kidding, these are great!|