Don’t want to serve the same old boring pumpkin pie this Thanksgiving? These mini pumpkin pies with leaf crusts are an easy way to update a classic recipe.
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I’ve spent the last week testing out pumpkin recipes.
It’s a delicious way to recover from last year’s Thanksgiving without pumpkin pie. I’m serious about avoiding another Thanksgiving like that, and these mini pumpkin pies are an adorable way to do just that.
To be fair, these were made on a busy weeknight. That meant I didn’t have the time or energy to try out as creative a recipe as I’d like. Then again, sometimes you just want a classic recipe.
I cheated in every way possible. I
t was all about canned pumpkin and refrigerated dough. But I still had to add my own creative twist to the recipe by making them in miniature and adding adorable fall leaf and pumpkin shapes on top.
By piecing together and re-rolling two pie crusts (one package), I was able to squeeze 12 mini pie crusts and enough leaves for each mini pumpkin pie.
Tip: Hold a wooden skewer at a slight angle and use light, even pressure to create veins in the leaves. You want the marks to be deep enough to show after baking, but not so deep they go all the way through the pastry.
Seriously, how cute are these teeny tiny pie dough leaves?
I think they turned out pretty darn cute!
Though, as far as a potential recipe to convert non-pumpkin pie lovers, this would probably not do the trick. I’ll be on the lookout for a better recipe for classic pumpkin pie.
Want to know what else I made? Tomorrow, I’ll be sharing with you two non-pie pumpkin recipes I also tested!
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Mini Pumpkin Pies with Leaf Crusts
- 2 unbaked refrigerated pie crusts
- 3/4 C white sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 eggs
- 1 15- oz can Pumpkin Puree not pumpkin pie mix
- 1 12- oz can Evaporated Milk
Preheat oven to 425 degrees F. Prepare a miniature muffin tin by buttering 12 cavities.
Unroll pie crusts, and use a 6-inch circle cutter to cut out mini pie crusts. Combine and re-roll the crusts as you cut to get 12 circles. Use miniature cookie cutters to cut leaves and pumpkins from the remaining scraps.
Using the tip of a wooden skewer, carve veins in the leaves and pumpkins.
Gently place mini pie crusts into prepared muffin tin. The dough may fold over itself on the sides.
Combine the sugar, salt, and spices in a small bowl.
Place eggs in a large bowl and lightly beat with a fork. Add pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk, and then add to prepared pie shells. Top each mini pumpkin pie with a prepared leaf decoration.
Bake for 5-10 minutes. Reduce temperature to 350 degrees F and then bake for another 20-30 minutes until a toothpick inserted near the center comes out clean.
Cool on wire racks until room temperature. Serve immediately or refrigerate until ready to serve.
Do you like pumpkin pie?
What’s your favorite pumpkin recipe?