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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.
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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
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Prepare your favorite homemade pie crust, or simply use a store-bought crust.
Yellow Leaves
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Combine brown sugar, chopped pecans, all purpose flour. Stir in melted butter. Set aside.
Yellow Leaves
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In a separate bowl, mix together eggs, sugar, salt, cinnamon, ginger, and cloves.
Yellow Leaves
Yellow Leaves
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Stir in pumpkin puree.
Yellow Leaves
Yellow Leaves
Yellow Leaves
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Mix in the evaported milk and sweetened condensed milk.
Yellow Leaves
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Roll out your dough Cut several circles of pastry to fit your mini pie shells. (See blog post for tips)
Yellow Leaves
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Cut out your top crust pieces: mini autumn leaves, ruffled strips, and mini lattice toppings.
Yellow Leaves
Yellow Leaves
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Place the pie crust circles into the mini pie pans.
Yellow Leaves
Yellow Leaves
Yellow Leaves
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Pour pie filling on top of the mini crusts.
Yellow Leaves
Yellow Leaves
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Top your mini pies with the mini leaves, lattice, and/or praline topping. Bake for 20-25 minutes
Yellow Leaves
Yellow Leaves
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Enjoy!
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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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