Mini Pumpkin Pies
When it comes to Thanksgiving dessert these mini pumpkin pies are exactly what you need. They are flavorful, lightly sweet, and gluten-free so everyone can enjoy them.
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Two bite mini pumpkin pies with a gluten-free cookie crust and maple pumpkin filling. Topped with maple whipped cream, this tiny dessert will be a hit at Thanksgiving.
RECIPE WITH PRINTABLE INSTRUCTIONS ON MY WEBSITE ►
???? INGREDIENTS NEEDED FOR THIS RECIPE
FOR THE CRUST
1 cup (125 g) Bob's Red Mill Almond Flour
⅓ cup (65 g) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup (58 g) unsalted butter, melted and cooled
¼ cup (50 g) granulated sugar
1 tablespoon pure maple syrup
1 egg, room temperature
1 teaspoon vanilla extract
FOR THE FILLING
1 cup (235 g) pumpkin puree, not pumpkin pie filling
1 large egg
1 egg yolk
¼ cup (60 ml) pure maple syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
⅛ cloves
FOR THE TOPPING
½ cup (120 ml) heavy whipping cream
1 tablespoon confectioners’ sugar
1 tablespoon pure maple syrup
???? TOOLS USED IN THIS VIDEO
Bob's Red Mill Almond Flour -
Bob's Red Mill Gluten Free 1-to-1 Baking Flour -
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Mini Pumpkin Pies (Small Batch)
Do you ever crave pumpkin pie but don't want to make an entire pie? Well then, small batch mini pumpkin pies are for you. These bite-sized pumpkin treats with the perfect flaky buttery crust are filled with that delicious pumpkin pie filling that we all love and crave, and topped with cinnamon spiced whipped cream. The biggest difference is that these mini pies have a much higher pie crust to filling ratio, which means you get that delicious browned pie crust edge in every single bite. Make a batch and satisfy even your strongest pumpkin pie cravings.
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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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Mini Pumpkin Pies
A delicious pumpkin pie recipe placed into muffin-sized mini crusts.
Author: Natasha's Kitchen
Mini Pumpkin Pie Ingredients:
►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
Directions:
Roll out the first store bought crust so that six 3.5 circles can be cut. Crust should be about ⅛.
Do the same for the second dough sheet.
Lightly greased a 12 count muffin pan.
Place each dough rounds into the cups, molding the edges to the sides. Make sure they fit snugly.
Add the pumpkin purée, whole egg and egg yolk to a mixing bowl.
Add ½ cup of PACKED light brown sugar, ¼ cup of granulated sugar, 1 tsp. pumpkin pie spice, ¼ tsp. cinnamon, ¼ tsp. salt and 1 tsp. vanilla extract.
Whisk thoroughly.
Gradually add ¾ cup (6 oz) evaporated milk, stirring. Then mix thoroughly.
Using an ice cream scoop (or whatever method you prefer) add the filling to each dough cup, filling each cup almost to the top.
Bake on the middle rake in a 350°F preheated oven for approximately 35-38 minutes.
The mini pies are done when the crust starts to turn golden brown.
Let cool for 10 minutes and then transfer to a cooling rack.
Top with whipped cream and cinnamon before serving.
Mini Pumpkin Pie Recipe! | ANNA'S OCCASIONS
Pumpkin Pie Oh My! Anna Olson shows you how to bake individual sized Pumpkin Pies, a perfect dessert for Thanksgiving!
This video is another installment of our Anna's Occasions series where professional baker Anna Olson shows you how to make the best desserts for every special occasion!
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Recipe
Makes 6 individual pies**
(Or enough for one 9-inch 23-cm pie)
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
Pie Dough:
2 ½ cups (375 g) all-purpose flour
1 Tbsp granulated sugar
1 tsp fine salt
3 Tbsp (45 ml) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp (10 ml) white vinegar or lemon juice
Filling
2 cups (500 g) pure pumpkin puree
¾ cup (150 g) packed light brown sugar
3 Tbsp (45 mL) fancy molasses
¾ tsp ground cinnamon
¾ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp fine salt
3 large eggs
1 1/3 cups (330 mL) whipping cream
Topping:
1 ½ cups (375 mL) whipping cream
1 ½ Tbsp instant skim milk powder
2 Tbsp icing sugar
Directions
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
3. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper. Pull the pie dough from the fridge 30 minutes before you wish to roll it out.
4. Divide the dough into 6 pieces. On a lightly floured surface, roll out a piece of dough to just under ¼-inch (6 mm) thick. Dust each of your 6 pie shells with flour and line the tart shell with the pastry, trimming away any excess. Place on the prepared baking tray. Repeat with the remaining pastry portions and tart shells, and chill the shells while you prepare the filling.
5. Whisk the pumpkin puree with the brown sugar, molasses, cinnamon, ginger, nutmeg, allspice, cloves and salt until evenly blended. Whisk in the eggs followed by the cream. Pour this carefully into each of the tart shells and bake for about 30 minutes, until all but an inch at the centre of each tart jiggle when the shell is moved. Allow the tarts to cool on the tray on a cooling rack to room temperature and then chill for at least 90 minutes before serving.
6. To garnish the tarts, whip the cream and skim milk powder until it holds a soft peak when the beaters are lifted. Whisk in the icing sugar. Remove each tart from its metal shell. Dollop each tart with a bit of cream and serve.
**This recipe can be baked as a traditional 9-inch (23 cm). Prepare the dough and filling as above, line a glass pie plate with the pastry and chill while making the filling. Bake the pie for about 50 minutes at 375°F (190°C).
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Anna Olson's Mini Pumpkin Pies Are Fall's BEST Dessert
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