The Pioneer Woman Tasty Kitchen
Profile Photo

Mini Pumpkin Pies

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Everyone’s favorite holiday pie in mini form. Easy to eat and no clean up!

Ingredients

  • 1 pound Frozen Pastry Dough
  • ½ cups Dark Brown Sugar
  • ⅓ cups White Sugar
  • ¼ teaspoons Salt
  • 2 teaspoons Cinnaon
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Cloves
  • ½ teaspoons Lemon Zest
  • 2  Large Eggs
  • 1  Egg Yolk
  • 2 cups Canned Pumpkin
  • 1-½ cup Heavy Cream

Preparation

Preheat the oven to 425ºF.

Roll out the pie dough until about 1/8 inch thick. Using a 4-inch scone or cookie cutter, cut out 12 discs of pastry. Line each muffin space with a circle of dough, gently pushing it down to the bottom and making sure it reaches just over the top of the pan as it will shrink a tiny bit. Set aside.

In a bowl mix the sugars, salt, spices and zest together. Beat the eggs and egg yolk and add to the dry ingredients.

Add the pumpkin and mix together. Mix in the heavy cream and whisk until combined.

Fill each pie shell with the custard mix until almost at the top of the shell. Carefully transfer to a baking tray and bake at 425ºF for 15 minutes. Turn the oven down to 350ºF and bake for a further 45 minutes or until the centers of the pies are no longer jiggly.

Cool the pies for at least 1 hour before eating.

Recipe adapted from Simply Recipes.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Cookie Butter Blondies
Profile Photo by PW Food & Friends in Desserts
Cookie butter and cinnamon shine in these blondies that are studded...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Wholesome Vegan Carrot Cake & Cashew Frosting (Oil-Free)
Profile Photo by Nutriciously in Special Dietary Needs
Eat more veggies by indulging in our sweet and moist vegan...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Rosewater Cake with Citrus Buttercream
Profile Photo by Nicolas in Desserts
A super yummy, light rosewater cake coated with a fluffy and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Chai Sugar Cookies
Profile Photo by Gayle | Pumpkin 'N Spice in Desserts
These Chai Sugar Cookies are soft, chewy, and packed with cozy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Honeycomb Candy
Profile Photo by Sweet Saura in Desserts
This gluten-free, egg-free, nut-free, dairy-free snack is the best way to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy