Mini Pumpkin Pies II Kalejunkie
INGREDIENTS:
1 can pumpkin puree
1 cup plant-based sweetened condensed milk (OR: coconut cream—the thick part in a can of coconut milk, or regular sweetened condensed milk)
1 egg
1 tsp pumpkin pie spice
Pinch sea salt
2 packages refrigerated pie crusts (or you can make your own)
RECIPE:
Preheat oven to 350F. Spray a muffin tin with spray and set aside. Next, GENTLY roll out the pie crust on a flat surface. Take a 4-inch cookie cutter and cut out 12 circles. Gently place them into each cavity of the muffin tin. Next, make the pumpkin filling. Add the pumpkin, condensed milk/coconut cream, egg, pumpkin pie spice and salt to a bowl. Whisk until smooth. Fill each mini pie with filling. Bake 30-32 minutes, until the center of the pies are set and the crust is golden. Let cool completely, add whipped cream on top and serve!
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, author of LOVE TO EAT, former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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Mini Pumpkin Pies Recipe - Laura Vitale - Laura in the Kitchen Episode 844
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How to Make Mini Pumpkin Pies #shorts
Learn to Make the Cutest Mini Pumpkin Pies. You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
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Mini Pumpkin Pies
Easy, Adorable, Yummy
Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
???? PRINT RECIPE HERE:
???? Pie Crust Recipe:
Vanilla Extract Recipe:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Libby's 100% Pure Pumpkin:
►Muffing Pan:
►Wire Rack:
►Rolling Pin:
►Baking Cookie Cutters:
►Ice Cream Scoop:
►Cake Releasing Tool:
►Oven Mittens:
►Wilton 1M Piping Tip:
►Piping Bag:
►Large Whisk:
►Power Hand Mixer:
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►Javelin Pro Thermometer:
►My Favorite Cutting Board:
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►Food Processor:
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►Kitchen Scale:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
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Meridian, ID 83680
USA
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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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