These mini pumpkin pies are a special way to take our celebrations to the next level. I treasure the holidays and feel such excitement and gratitude during this season! We’re doing our best to soak it all in, and enjoy the beauty around us!
My most favorite dessert for Thanksgiving is pumpkin pie with homemade whipped cream. The first bite instantly takes me back to childhood around the table with my family. That’s the magic of food and special recipes, it can bring about nostalgia and be linked to sacred memories.
These mini pumpkin pies are the sweetest Thanksgiving dessert, or perfect for a party or friendsgiving where there will be a dessert table! So easy to grab and taste, without committing to a larger piece of pie. But seconds (or thirds) are certainly welcomed! They also are super cute and would make any dessert spread look extra festive! Place on tiered serveware to make a beautiful display.
Who doesn’t love a pumpkin pies recipes homemade?!
2 pie crusts homemade or store-bought
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 teaspoon salt
1 cup (250 grams) pumpkin puree
3/4 cup (180 ml) evaporated milk
1 egg lightly beaten
DASH mini pie press
In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.
On a lightly floured surface, roll the pie crusts out to ⅛” thickness. Using the cutter that comes with the mini pie press, cut out a circle from both sides of the cutter. One will make 5-6 slits in the crust. Moving right to left, pull one side over the slit and mash together with the side next to it. Do this at every slit. Spray top and bottom of pan with nonstick spray. Plug in DASH. Press dough with shaped slits into the bottom gently. With a medium spoon, scoop about 3 spoons of mixed filling into the pie shell. Cover with the smaller circle of dough and mash at edges. Press dash top down. Allow to cook 2.5-4.5 minutes, or until desired brownness is complete. Slide two silicone spatulas under opposite edges and lift out.
Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.
Once chilled, carefully remove from the pans, serve, and enjoy!
If you’ve been searching for pumpkin pies recipes/ pumpkin pies from scratch look no further. This one is delicious! I’ll be tucking this one away, whenever I find a favorite crowd pleaser like this dessert we keep it in rotation!
I’m definitely going to include these on our dessert list this year! Be sure to tag me if you make them! Let me know, do you have a favorite Thanksgiving dessert that you make year after year!?
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