MINI MAPLE PUMPKIN PIES
I love to bake with my children, and this is one recipe my 3-year-old can help me make. We use our own maple syrup. Create your own designs for eyes and grins on these pumpkins, just like when you carve a jack-o'-lantern! -Allison Wilmarth, Forest City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10 mini pies.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add maple syrup, vinegar and milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in apples, maple syrup, sugar, lemon juice and cinnamon. Bring to a boil. Cook until apples are almost tender, about 4-5 minutes, stirring occasionally. In a small bowl, mix cornstarch and water until smooth; stir into apple mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat. Cool to room temperature 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8 in. thickness. Cut with a floured 3-1/2-in. pumpkin-shaped cookie cutter. Using a sharp knife, cut out pumpkin faces from half of the cutouts., Place about 2 tablespoons filling on each of the uncut pastries. Moisten pastry edges with water. Place remaining cutouts over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake 22-24 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 264 calories, Fat 13g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 224mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
MINI PUMPKIN PIES
Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
- Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
- Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.2 g, Cholesterol 33.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 139 mg, Sugar 4.6 g
MAPLE PUMPKIN PIE
Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.
Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
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- Preheat oven to 350°F. Unfold phyllo sheets; place on a work surface. Cover with plastic wrap and a damp towel. Brush top side of 1 phyllo sheet lightly with butter. Top with a second sheet. Brush top side of second sheet lightly with butter. Repeat until stack is 6 sheets thick (do not brush top side of last sheet). Cut stack into 6 (about 4 ½-inch) squares. Repeat with remaining sheets and butter for a total of 12 squares. Press 1 phyllo square into each cup of a 12-cup muffin pan. Cover loosely with a damp paper towel while preparing the filling.
- Whisk together next 7 ingredients and ¾ teaspoon of the cinnamon in a bowl. Divide mixture among phyllo shells (about 4 ½ tablespoons each), and smooth tops. Bake in preheated oven until filling is almost set and phyllo is golden, 14 to 20 minutes. Cool on a wire rack 30 minutes. Remove from pan; chill 30 minutes or up to 2 days.
- Before serving, whisk together cream, maple syrup, vanilla, and remaining ¼ teaspoon cinnamon until stiff peaks form, 1 to 2 minutes. Transfer to a piping bag fitted with a small star tip. Pipe whipped cream onto each pie. Sprinkle with cinnamon.
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