October 6, 2012

Mini Pumpkin Pie Recipe



























Not too long ago I posted about my attempt to make Pumpkin Pie Cupcakes. At the time, the cupcakes turned out somewhat poorly, as they didn't rise and they did not have the consistency of cupcakes; they were more like pumpkin pie filling in cupcake papers. In my post I discussed how the recipe might be more appropriate as mini pumpkin pies rather than cupcakes, and how I would try to cook them in mini pie shells the next time I made the recipe.

Being Thanksgiving weekend, I finally got the chance to make this recipe again, and I used mini pie shells in place of cupcake papers this time. I am so happy to say that they turned out perfectly, just as I had hoped they would. Perfect little bite-sized pumpkin pies!

In case you would like to make them yourself, here is the modified recipe:


Mini Pumpkin Pies

2 pkgs Tenderflake mini tart shells

2/3 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
2 cups pumpkin puree
1/2 cup granulated sugar
1/4 brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half & half cream
1 can whipped cream

1. Pre-heat the oven to 350F. Take the shells out of the freezer and let thaw for 5-10 minutes before separating them for filling.


2. In a medium bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice, making sure there are no lumps and all ingredients are evenly mixed in. Set aside.


3. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla, and cream until well combined.


4. Add dry ingredients into the wet ingredients. Mix together until no streaks of flour remain and the batter is smooth {I used a stand mixer for this part and it was very easy}.


5. Fill each pie shell until full, but do not fill beyond the edges of the shell or the filling will spill over the shell and make a mess.


6. Bake for 20 minutes and allow to cool in the pan; they will sink as they cool.


7. Chill mini pies before serving. Serve topped with a dollop of whipped cream.


Photo Credit: World of Female

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