Today I decided to make these cute Mini Pumpkin Pies to celebrate Thanksgiving! Perfect for individually sized desserts, so that you can have as much or as little pumpkin pie as you want. This is a great option during COVID and also makes it easier to store and take home or spread the joy to those you know :) In terms of modifications, I would recommend using muffin tins to line the muffin pan, as I found the crust stuck to the pan quite a bit even after greasing the pan. Also, if you want to add an extra kick, try adding fresh grated ginger instead of ground ginger, I do this sometimes when I make ginger cookies in the winter and it really elevates the other flavours. This recipe ended up making 16 mini pumpkin pies instead of 18, which I think is solely dependent on which pie crust you end up using. I used 'Tenderflake' (for 2 full pie crusts), but I would recommend using 3 of them, so as to not compromise the thickness of the crust. Also, make sure to let the pie crusts de-frost before working with them about 30min, if you want to speed up the process try putting the dough in the microwave for 15-20 second intervals on a plate (without the tin pie shell). Overall, this recipe turned out really well and make sure you add whipped cream, sprinkling icing sugar or cinnamon, or putting vanilla ice cream on top if you want to add a little extra something. Happy Thanksgiving :)
Here is the link to the recipe: livewellbakeoften.com
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