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
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.
Rogue Muffins
- Individual Tater Tot Breakfast Casserole Muffins from Karen’s Kitchen Stories
- Mac and Cheese Muffins from A Day in the Life on the Farm
- Mini Cheesecakes from Making Miracles
- Mini Pumpkin Pies from Palatable Pastime (You are Here!)
- Tiny Taco Bites from Food Lust People Love
#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.
You Might Also Like:
Stuffins (Stuffing Muffins)
Zucchini Tots with Jalapeno, Cheddar and Bacon
Pumpkin Pie Baked Oatmeal Cups
Easy Meatloaf Meatballs
Gingerbread Muffins
Mini Pumpkin Pies
Mini Pumpkin Pies
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
Mini Pumpkin Pies
