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Mini

Pumpkin pies

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Learn how to make rich and creamy mini pumpkin pies with leaf crusts, mini lattice and tasty praline topping.

you'll need:

– Pie Crust of Your Choice – Pumpkin puree – Sweetened condensed milk – Evaporated milk – Eggs – Granulated sugar – Salt – Ground cinnamon – Ground ginger – Ground cloves – Dark Brown sugar – Chopped pecans – All purpose flour – Unsalted butter

Prepare your favorite homemade pie crust, or simply use a store-bought crust.

Yellow Leaves

Combine brown sugar, chopped pecans, all purpose flour. Stir in melted butter. Set aside.

Yellow Leaves

In a separate bowl, mix together eggs, sugar, salt, cinnamon, ginger, and  cloves.

Yellow Leaves
Yellow Leaves

Stir in pumpkin puree.

Yellow Leaves
Yellow Leaves
Yellow Leaves

Mix in the evaported milk and sweetened condensed milk.

Yellow Leaves

Roll out your dough Cut several circles of pastry to fit your mini pie shells.  (See blog post for tips)

Yellow Leaves

Cut out your top crust pieces: mini autumn leaves, ruffled strips, and mini lattice toppings.

Yellow Leaves
Yellow Leaves

Place the pie crust circles into the mini pie pans.

Yellow Leaves
Yellow Leaves
Yellow Leaves

Pour pie filling on top of the mini crusts.

Yellow Leaves
Yellow Leaves

Top your mini pies with the mini leaves, lattice, and/or praline topping. Bake for 20-25 minutes

Yellow Leaves
Yellow Leaves

Enjoy!

Don't forget to use the link below to grab your printable copy of the full recipe, and to get all the tips and FAQ!

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