Wednesday, October 15, 2014

Bite Size Pumpkin Pies

Let me start this by saying I love the holidays, but you know what I love even more than the holidays? Holiday treats :)

Now the the weather is cooling down family and friends like to gather and eat good food. I love eating like any other person but i really really love sweets. I would choose a dessert over a regular meal any day!!

My love of sweets and obsession to Pinterest means that when there is a party going on, or even if i have extra time on my hands I am going to bake something. This weekend my best friend was having a Pot Luck at her house, so I decide to make one of my specialties Enchiladas (more on that later) and something sweet that reminded me of Fall...of course I chose pumpkin pie!!

One of my favorite Fall desserts is pumpkin pie, but I always end up eating too much and feeling sick. I really wanted to avoid this at my bff's potluck but I really wanted to enjoy my favorite Fall dessert now that the weather is cooling down! After a little while of browsing on Pinterest (lets be real it was a couple of hours) I found a recipe for mini pumpkin pies and immediately knew that was the perfect recipe for the pot luck! After browsing the recipe and following the instructions I learned a couple of tricks that helped me make the perfect bite size pumpkin pies.

Things you will need:

Mixing Bowl
Cupcake Pan
Rolling Pin
Mason Jar Lid (or anything you can find to make the mini pie shells)

Ingredients for Pumpkin Pie Filling: 

3/4 of a cup of Sugar
1/2 Tsp of Salt
1 TBSP of Pumpkin Pie Spice
2 Eggs
1 Can of Pumpkin Pure
1 Can of Evaporated Milk
(2) 9 inch pie crust dough
Cool Whip (optional)


Step 1:
In the mixing bowl add the sugar, salt, and pumpkin spice; mix them together until they are all incorporated.

Step 3:
In a separate bowl beat the two eggs until the yolk and egg white are incorporated, then pour the eggs in the large bowl and mix with the spices until you have a paste.

Step 4:
Pour the Pumpkin Pure into the large bowl and mix it with the rest of the ingredients. Mix well.

Step 5:
Slowly start pouring the can of Evaporated milk into the big bowl, as you pour the Evaporated milk mix all of the ingredients together. Once you have poured the full can of Evaporated milk the consistency of your pie filling should be a little runny.

Step 6 :
If the pie dough that you bought is frozen let it thaw out before you begin this step. Once the filling is done, start making the shells. Using one of the pie crust dough and the mason jar lid, make four circles and expand them a little bit using the rolling pin. Once this is done, put each circle into the pre-greased cupcake pan and press them in just a little bit. Scratch the bottom of the shell with a fork to prevent the filling from bubbling. Roll the left over dough and make two more circles. You should be able to get 6 shells from each 9-inch crust dough, this recipe makes 12 bite size pumpkin pies.

Step 7:
Pour the pie filling into each individual shell. Preheat the oven at 425* and cook the pies for 15 minutes, then lower the temperature to 350* and cook for another 25 minutes. After this is done let them cool down and add cool whip on top of the pies.

**I had quite a bit pie filling left so from the leftover I made another regular size pie, but you can use the leftover pie filling to make more bite size pumpkin pies.

If you want the classic pumpkin pie recipe I recommend Libby's Pumpkin Pie

The Finished Product :) - without the cool whip

Love, Isabel 

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