Mini Pumpkin Pies
Easy, Adorable, Yummy
How to Make Mini Pumpkin Pie Crescent Rolls
Mini Pumpkin Pie Crescent Rolls is a quick and easy fall recipe and a delicious treat for Thanksgiving or Halloween. @SugarApron
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PREP TIME 15 mins COOK TIME 12 mins TOTAL TIME 27 mins
COURSE Breakfast, Easy Dessert, Halloween, Thanksgiving
CUISINE American, French
SERVINGS 32
INGREDIENTS
2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
1 cup canned pumpkin puree
1/4 cup packed brown sugar
1/4 cup granulated sugar to taste
1 to 2 tablespoons pumpkin pie spice to taste
2 egg yolks
1 teaspoon vanilla
INSTRUCTIONS
Preheat the oven to 375F. Line a baking sheet with parchment paper.
In a small bowl, mix together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice and vanilla. Mix in egg yolks.
Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces. (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 - 2 1/2 inches wide and about 9-10 inches high).
Spread about 1 Tablespoon of the pumpkin mixture on each triangle.
Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
Bake 10-12 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.
How To DIY Mini Pumpkin Pies Made In a Muffin Tin
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How to Bake Mini Pumpkin Pies {Recipe}
Delicious pumpkin pies in mini sizes with creamy custardy pumpin filling and a FOOLPROOF crust that's buttery and flaky!
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Ingredients:
Filling:
1 c homemade pumpkin puree
1/2 ts pumpkin spice
1/8 ts fine salt
1 room temperature egg
1/4 c room temperature heavy cream
1/2 ts pure vanilla extract
Crust:
2/3 c unbleached flour
1/2 tb sugar
1/4 ts fine salt
5 tb frozen butter, cubed/shredded
1 1/2 -2 tb ice water
Optional: whipped cream and sprinkles
Homemade Pumpkin Spice:
Recipe to print/save here:
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Mini Pumpkin Pies Recipe
Make a delicious mini pumpkin pies for your family or friends, perfect for Halloween or Thanksgiving day!
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0:08 Ingredients for pies:
2 ½ cups (320g) all purpose flour
2 tbsp. (30g) granulated sugar
1 tsp. (5g) salt
1 cup (226g) cold unsalted butter
1 beaten egg
3-4 tbsp. cold water
2:02 For filling:
½ cup (120g) pumpkin puree
1 tbsp. (30g) granulated sugar
½ tsp. (2g) cinnamon
pinch of salt
4:44 For glaze:
1 beaten egg
sprinkle sugar
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Music provided by Audio Library: “Exhale” Jeremy Blake
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How to make Mini Pumpkin Pie on a Stick!
Mini Pumpkin Pie on a Stick Recipe -
Ingredients:
1 pie crust
16 oz cream cheese, softened
½ cup pumpkin puree
¼ cup granulated sugar
¼ cup brown sugar
½ tsp vanilla extract
½ tsp ground cinnamon
⅛ tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
2 large eggs
Ovenproof lollipop sticks
1 egg, for brushing
Brown sugar, for garnishing
Steps:
1. For the pumpkin filling, combine cream cheese, pumpkin puree, granulated white sugar, brown sugar and spices; mix with an electric mixer on medium speed until well blended. Gradually add the eggs and vanilla extract and mix until blended. Pour into a 9-inch diameter pie dish and bake at 350°F for 35 to 45 minutes or until set. Remove from the oven and let cool to room temperature. Refrigerate for at least 3 hours before using.
2. Remove the dough from your fridge and roll it out on a floured working table.
3. Using a round shaped cutter, cut out as many pieces as possible. Lay them on top of parchment paper or a silicone baking mat
4. Place your ovenproof sticks on top of one of the little round doughs and top it with your filling. Brush some egg on the edges and cover with a second layer of dough. Use a fork to slightly press together the edges of your pie pops to seal them.
5. Brush the top of the pops with egg and sprinkle some brown sugar.
6. Bake at 375 F for about 15 minutes until light golden brown. Let cool for at least 15 minutes before serving.
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