Advertisements

Mini Pumpkin Pies

Mini  pumpkin pie tarts take the classic holiday pie to a hand held bite sized version,  perfect for a buffet-style desserts table.
Mini Pumpkin Pies

Mini Pumpkin Pies

By Sue Lau | Palatable Pastime

My recipe  of the day is for  mini pumpkin  pies,  as  part of  #RogueMuffinMonday with the  Muffin Monday baking group.

We are using our muffin tins to make things other than the usual  muffins.

I originally had  been thinking of something else when I was  asking Stacy if we might not  try something  a little different this month- as it turns out, I ended up doing oatmeal cups for #PumpkinWeek  and decided to do something a little more holiday centric instead, since Thanksgiving is just  around the corner.

This makes 1-1/2 dozen individual pies so you might want to dig out that extra muffin pan. It actually makes  more servings than you would if you just made  pies with the  canned filling- imagine that- having  your dessert go further without shorting anyone.

But the thing I like most  of all is that they are hand-held and totally portable. So you are likely to see people walking around munching on these before you have a chance to put them away. Do refrigerate these  if not serving within a few hours- it is custard after all. I know  some people will let these sit out overnight but  it’s just not worth risking getting sick over, k?

I don’t care how many times grams did it and no one fell ill – you don’t want to be the first.

Mini Pumpkin Pies

Muffin Monday

Rogue Muffins

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Mini Pumpkin Pies

You Might Also Like:

Stuffins (Stuffing Muffins)

Stuffins (Stuffing Muffins)

Zucchini Tots with Jalapeno, Cheddar and Bacon

Zucchini Tots with Jalapeno, Cheddar and Bacon

Pumpkin Pie Baked  Oatmeal Cups

Pumpkin Pie Baked Oatmeal Cups

Easy Meatloaf Meatballs

Easy Meatloaf Meatballs

Gingerbread Muffins

Gingerbread Muffins

Mini Pumpkin  Pies

Mini Pumpkin Pies

Prep Time15 mins
Cook Time35 mins
Course: Dessert, pies
Cuisine: American
Keyword: autumn recipes, pumpkin pie, pumpkin tarts, Thanksgiving
Servings: 18
Author: Sue Lau

Equipment

  • 4-inch ring cutter/mold, also muffin pans

Ingredients

  • 15 ounce can pumpkin puree
  • 14 ounce can sweetened condensed milk
  • 2 tablespoons molasses
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3 single prepared pie crusts
  • whipped cream garnish

Instructions

  • Preheat oven to 425F.
  • Whisk together the pie filling until smooth.
  • Cut out pie dough into 4-inch circles using a ring cutter, template or correct size plate as a guide.
  • Fit the dough into the muffin tins, smoothing out the wrinkles and ruffles.
  • Fill with pie filling.
  • Cut out leaf shapes using a small cutter; make sure the dough presses into the sides of the tarts in several places so it won't sink.
  • Bake at 425 for 15 minutes; then reduce the oven heat to 350F and bake for 15-20 minutes more, until a knife comes out clean.
  • Cool the tarts completely in the pans, then gently run a butter knife around to lift and free them.
  • Serve dotted with whipped cream.

Notes

From the kitchen of palatablepastime.com

Mini Pumpkin  Pies

Mini Pumpkin Pies

Advertisements

6 responses

  1. Adorable doesn’t even start to describe these little beauties, Sue! I’ll bet they disappeared in record time. Who could resist? After all, it’s only just a tiny pie. 🙂

  2. I have the honor of working where some of these leftovers end up after they have fulfilled their photographic duties. These were brought into work today, and I told myself that I had to actually comment on them. I thoroughly enjoyed mine. Just the right size and perfectly pumpkin. I also noticed that the crust was still super flaky. Was it the difference in proportions of filling to crust? Was it the sweetened condensed milk? I don’t know, but these will be on my holiday table for sure.

  3. Pingback: Melt in your Mouth Monday Recipe Blog Hop #436 | Make Ahead Meals For Busy Moms

  4. Pingback: Pecan Streusel Pumpkin Pie –

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: