![]() ![]() Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup.Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.Top the mini pies with whipped cream, cinnamon, and chopped pecans. Let the pie cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. These pies continue to bake when it cools down and will set completely in the fridge. Fill each crust to the top.īake in a 180c (350f) preheated oven in the third lower rack of the oven for 30-40 minutes or until the edges of the pies are fully set, and the middle seems jiggly.ĭo not overbake these. Pour the pumpkin filling onto the crusts using an ice cream or cookie scooper. Cover with plastic wrap and place in the fridge for at least an hour. Transfer the dough to a clean floured surface and gather the dough into a ball. Press the dough between your fingertips and if the dough comes together, it’s ready. In a food processor, add the flour, sugar, and salt, and mix until combined.Īdd cold cubed butter and blend until the butter and the flour mixture are combined.Īdd ice water and mix for 10 seconds. Vanilla extract- vanilla extract adds extra flavor. Kosher salt- we like using kosher salt in baking. Sweetened condensed milk- is the key ingredient to make this pie decadent and extra creamy! Use your favorite brand of sweetened condensed milk for this. You can add any of your favorite fall spices like cloves, allspice, and pumpkin spice. Spices- we used ground ginger, nutmeg, and cinnamon for this recipe. You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.Įggs- use room-temperature eggs in this recipe.Ĭinnamon- we love adding cinnamon to our pumpkin pie, it adds so much flavor that compliments the pumpkin flavor. Pumpkin puree- we like making our own pumpkin puree from fresh pumpkins. Ice water- use ice water for this recipe, we want to keep the butter super cold. Sugar- we used granulated sugar for this recipe, but caster sugar can work as well. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it. For the crustįlour- we used all-purpose flour for this recipe.īutter- make sure you are using COLD butter for this recipe. Texture- these are made with a buttery and flakey crust, and filled with creamy and flavoful pumpkin pie filling that is baked to perfection and is topped with freshly made whipped cream.īefore you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently.įull measurements are in the recipe card below.Perfect filling- They are made with the most delicious and flavorful filling that you will keep using for years!.Freezer friendly- This recipe is perfect for freezing and for making ahead of time!.Versatile- They can be made with a store-bought pie crust or a graham cracker crust as well. ![]() Mini dessert- These are the perfect serving size for parties! They are also super fun to make and eat.If you are looking for more pumpkin recipes, check out our pumpkin hand pies, pumpkin scones, chewy pumpkin cookies, mini pumpkin cheesecakes, pumpkin bread with cream cheese frosting, banana pumpkin muffins, and pumpkin cheesecake bars. ![]() What I love about these individual pumpkin pies is that you do not need to prebake the crust, and the whole process is easier than making a classic pumpkin pie. It is so fun and easy to eat, and really easy to make as well. These are the ultimate thanksgiving dessert. ![]()
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