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Just in time for Thanksgiving . . . Mini Pumpkin Pies Mini Pumpkin Pies

Step 2 On a lightly floured surface, roll pie dough to about 1/8" thick. Cut out rounds using a 3" cutter. Reroll scraps and cut more rounds as needed until you have 24. Step 3 Transfer rounds to.

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Preheat your oven to 400°F (200°C). Place the cleaned mini pumpkins on a baking sheet lined with parchment paper. Drizzle a little olive oil over each pumpkin and season with salt and pepper, or your preferred spices. Place the pumpkin lids back on top. Roast the pumpkins in the preheated oven for 30-40 minutes, or until the flesh is fork.

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Press the pie crust pieces into the muffin tins. Beat the pumpkin puree, condensed milk, eggs, pumpkin spice, and salt together in a bowl. Fill the pie crusts almost to the top. Place the muffin pans into the oven and bake for 10 minutes. Reduce the oven temperature to 325°F and continue baking for 10 more minutes.

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Press the dough flat into the bottom of the crevice and up the sides. Evenly spoon cold filling into each unbaked crust, filling to the top. Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes. Allow to cool for 5 minutes before removing from the pan.

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Instructions. In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth. Using a 1/4 measuring cup, pour pumpkin mixture into shells. Place filled shells on a baking sheet.Bake for 25-30 minutes, or until centers of pies are set up.

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Place the pan in the freezer while you prepare the filling. In a blender, add all pumpkin pie filling ingredients. Blend until smooth. Now spoon filling into each crust, about 1 tablespoon in each. Bake for 22-24 minutes, until the crust edges are lightly golden brown.

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Here is a guide on how to cook a small pumpkin. To prepare the pumpkin, first preheat your oven to 375 degrees Fahrenheit. Cut the top off of the pumpkin, and then cut the pumpkin in half. Remove the seeds and stringy pulp with a spoon. Place the pumpkin halves in a baking dish, and then pour water into the dish until it reaches halfway up the.

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Arrange a rack in the middle of the oven and heat the oven to 375°F. Cut the tops off 4 mini pumpkins (like a jack-o-lantern), or cut 2 acorn squash in half lengthwise. Scoop out and discard the seeds and fibers. Place cut-side up in a 9x13-inch baking dish. Place the lids next to the pumpkins.

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Whisk until smooth. 5. Fill each mini pie crust about three-quarters full. Leave about ¼-inch of the crust exposed at the top. Bake in an oven preheated to 350°F for 25 minutes or until the pumpkin filling is just set and the edge of the crusts are golden brown. Let the pies cool in the pan for 15 minutes.

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Heat oven to 375 F. Cut the tops off of the pumpkins, cutting about 1/3 of the way down so the whole top will come off. Scoop out seeds and scrape soft fibers out of the mini pumpkins. Scoop out of the top, also. Combine the melted butter, brown sugar, and cinnamon; put a few teaspoons in each pumpkin, brushing or swirling to coat the sides.

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Make the pumpkin pie filling: whisk together the sugar, spices, pumpkin, milk and eggs. Remove the dough from the fridge, and roll it out into a large circle between ⅛" and ¼" thick. Use a 4" round cookie cutter to cut out 10 circles. Press the dough circles into the muffin pan--no need to spray the pan first.

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4. Sprinkle cinnamon sugar over the top of the batter and bake until a toothpick inserted into the center of the loaf comes out clean and the top of the bread springs back when lightly pressed.. 5. Cool in the pan until cool enough to handle and then transfer to a cooling rack.

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Add the filling to the pie crusts: Remove the muffin pans with the pie crusts from the refrigerator. Spoon two tablespoons of the pumpkin pie filling into each pie crust. Bake: The pies will need to bake at 400°F for roughly 16 to 20 minutes. Cool & Chill: Remove from the oven and allow to cool on a wire rack for 30 minutes.

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Set them aside to cool. Meanwhile, in a pan, fry the mushrooms and garlic in a little olive oil (and bacon, if using) for about a couple of minutes or until cooked. Slice off the cooled mini pumpkin tops and scoop out the seeds. (Either discard or toast the seeds later with salt.) This leaves a hollow cavity to fill.

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Bake for 15 minutes. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this may cause filling to separate from the crust.)

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Whisk the pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the filling among the muffin molds. Bake the pies for 25 to 35 minutes or until they are baked through and the crust is golden around the edges. Cool the mini pumpkin pies in the pan. Once cooled, use a butter knife to loosen them from the molds.