Ya know that I have done a lot of muffin pan foods for my college student granddaughter and now it's time to take it another step. Staying in tune with the holidays and the pie routine, here's a little treat that is simple, cute and so convenient for the office or for any holiday party. Check out mini pumpkin pies.
Recipe for Mini Pumpkin Pies -
• made from scratch or canned pumpkin pie filling for one 9-inch pie
• 2 9-inch pie crust doughs –freezer kind or scratch - your choice. I'm a 'kitchen cheater' so i go for ready made
• cookie cutter, lid, bowl or anything that is 4 inches in diameter to cut to size and shape
• muffin pan
• whipped cream
Makes 12 mini pumpkin pies
1. Get your dough laid out and ready to cut. Remember it will take two crust. Using what ever object you chose, cut your circles. You should have no problem getting 12. And don't throw away the scraps. You can cut them into pieces, spray a little butter on them, sprinkle with cinnamon and sugar, bake for just a few minutes, (until brown) and you have a great little snack.
2. Place each circle into a pre-greased muffin tin. The sides will come up a bit but that is perfect. Looks neat and gives you a little something to hold on to if you are going to consume 'finger food' style. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
3. Pour your filling into each muffin tin cup. Fill them to the very top.If you have a little left over, become creative and find a little recipe to use it up. There's a ton out there.
4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.
5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
6. Add whipped cream to each individual muffin tin pie.
Voile - you are done and ready to impress. Just another fun idea for the holidays or any day.
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