I know, I know. Another pie post?
But really, did you not believe me the first two times when I told you my family takes their pie very seriously?
You might remember me mentioning something about the extra-large variety of pies we have for our Thanksgiving dinner. With that comes a bit of a conundrum. In order to get a taste of all (or at least almost all) of those mind-blowing, deliciously delectable pies, we have to make our slices very, very small. How else are we going to fit all that dessert into our already stuffed bellies? But slicing pies teeny-tiny is somewhat difficult unless you don’t mind your slice becoming a crumbly, falling-apart mess. The truth is we’ve just gotten used to it and usually make due. I wasn’t even looking for a solution but out of the blue one just kind of fell in my lap.
Mini pies using a muffin tin!
Aaaahhh. Do you hear the angels singing? I’m pretty sure I do.
As I was scrolling through Pinterest one morning for something very important (because I certainly wasn’t just procrastinating doing the breakfast dishes) I saw where someone had tried making tiny little pies, using cookie dough as their pie crust and a mini-muffin tin to form the pies. I loved it! But I figured why not just use regular pie crust? And while I thought the idea of smaller bits of pie was brilliant, I didn’t want to get too crazy, so I chose to use a regular muffin tin rather than mini style.
I gathered a few things I had on hand and got to baking. And it all ended up working more perfectly than I could have hoped for. I even had some small leaf cookie cutters on hand that added the perfect touch of fall to my pumpkin pie minis. I cannot wait to show you how to make these little pies. They’re quick, fun, and honestly pretty darn cute!
Instructions
First, cut out your pie crusts. I used store-bought crust but I’m sure you could just as easily make your own homemade version. Use a cookie cutter or even a bowl to make the circles. I happened to have a cutter with a scalloped edge, but a plain edge will work just as well. It needs to be a 4-inch cutter. It will seem really big, but it’s just the right size. I promise!
Second, spray your muffin tin and gently place the crusts in each section. They won’t fit perfectly, the edges will fold in a bit.
Third, using the remaining scraps to cut out some cute accents for the top. I used my fun little leaf and acorn cookie cutters. I could have cut that pie crust all day with them!
Fourth, mix up your pumpkin pie filling. I simply used the recipe on the back of my can. It was great!
Next, fill each pie cup with the pumpkin. Don’t overfill! You should have enough to make roughly 18 mini pies. Add your leaves on top.
Then place your tin in the oven. You’ll start with a higher temperature of 450 for just 15 minutes, then reduce your heat to 350 and let it finish baking for another 18-22 minutes until a knife inserted in the middle comes out clean.
Finally, remove your pumpkin pie minis from the oven and let cool on a rack. Then remove them from the pan and let them cool some more. And some more! 🙂 You really want the pumpkin filling to set.
I was so excited (and so were my kids) when these were cooled off enough to try. The only thing we were missing was a little dollop of whipped cream on top.
I just know you’re going to love that you can easily reach for a mini pumpkin pie to satisfy your craving for Thanksgiving dessert. No cutting, no mess, and just the right size! I’m even thinking of trying a few other pies this way. Apple or cherry anyone? Let me know in the comments if you’ll be trying to make pumpkin pie: a mini version or if you’re going attempt another filling. Happy baking!
~Kimberly
