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Everyone’s favorite holiday pie in mini form. Easy to eat and no clean up!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!