Mini Pumpkin Pies and a Blooming Can #desserts #thanksgiving

Mini Pumpkin Pies and a Blooming Can #desserts #cookies

Scaled down Pumpkin Pies are bit control bites~ Fast and Easy to make with a bundle of refrigerated pie coverings! I wonder if these would stop well. it'd be extraordinary to have singular pumpkin pie accessible constantly... what's more, by "extraordinary" I truly signify "unfavorable to my waistline"

You need a 4-inch round cutout (or bowl as a layout) and a biscuit tin. One box of 2 pie coverings gives you enough batter for 12 scaled down pies with cake leaves (rerolling the pieces).

My fall piecrust cutters originated from Williams-Sonoma, I have a few distinct sets. Shower your biscuit tin with cooking splash at that point place your circles of batter in and fill to the top with your pie filling. I utilized the formula on the back of the can~ a similar formula you can discover on the back of McCormick Pumpkin Pie Spice, altering the preparing time for smaller than expected pies.


Mini Pumpkin Pies and a Blooming Can #desserts #cookies


  • 1 package refrigerated pie crusts
  • 1 can (15 oz) pumpkin
  • 1 can (14 oz) sweetened condensed milk
  • 2 eggs
  • 1 tablespoon Pumpkin Pie Spice
  • Nonstick cooking spray


  1. Preheat oven to 425°F.
  2. Spray your muffin tin with cooking spray then place your 4 inch circles of dough in muffin tin.
  3. Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired.
  4. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 - 25 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.
  5. You will have a little more filling than would fill the 12 muffin cups, bake in a ramekin and add some pastry leaves for a cook’s treat!

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