As we get back into the swing of things around here at LDW we’re starting to get inspired by the slight chill in the air. Fall is upon us and with Halloween just a few days away it’s a great opportunity to share some delicious recipes for the Fall. Fall weddings are a great time to design a menu inspired by all the great Fall vegetables and fruits and who doesn’t like pumpkin pies!
Mini pumpkin pies are perfect to make ahead of time and incorporate into a dessert table. This easy and simple recipe is perfect for your wedding, next party or even just to make this Fall! 🙂
Mini Pumpkin Pies
Recipe courtesy of Make and Takes.
Makes 12 mini pumpkin Pies.
Ingredients:
- pumpkin pie filling for one 9-inch pie
- 2 9-inch pie crust doughs – pre-made from a box or homemade crust
- bowl or round cookie cutter 4 inches in diameter
- muffin tin
- whipped cream
Directions:
- Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
- Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
- Pour your filling into each muffin tin cup. Fill them to the very top.
- 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.
- Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
- Add a dollop of whipped cream to each individual muffin tin pie before serving.
Photo courtesy of www.mybakingaddiction.com.
