Mini Pumpkin Pies Food

MINI PUMPKIN PIES

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.

MINI PUMPKIN PIES

Steps:

• Roll out pastry dough to 1/4 inch thickness.
• Cut out 2-1/2" circles from the dough.
• You should have 15.
• Place each circle in a muffin cup and push in to fit pan.
• Preheat oven to 350 degrees.
• In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
• Add the pudding mix and beat until blended.
• It will thicken nicely.
• Add spices.
• Stir to combine.
• Fill pastry crusts evenly.
• Place in oven and bake for 30 minutes.
• Cool on rack.
• When cool, you can place in a rigid freezer container with layers of waxed paper in between.
• Freeze until needed.
• You can thaw these in the refrigerator or put in the microwave for about 1 minute.
• This depends on the wattage of your micro.
• If you want to add meringue, first mix together the cornstarch and cold water.
• Add to 1/2 cup boiling water.
• Cook over low heat until it thickens.
• Set aside to cool.
• Beat egg whites, dash of salt, and sugar until stiff.
• Add cooled cornstarch mixture to beaten egg white mixture.
• Put on pie, making sure it covers the edges well.
• Bake at 350 degrees for 20 minutes or until golden brown.

MINI PUMPKIN PIE BRULEES

Steps:

• 1.Heat the oven to 400°F. Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray. Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk. 2.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups. Spoon about 1 tablespoon pumpkin mixture into each pastry cup. 3.Bake for 15 minutes or until the pastries are golden brown and the filling is set. Let the pastries cool in the pans on wire racks for 5 minutes. Remove the pastries and let cool completely on the wire racks. 4.Place the oven rack in the upper third of the oven. Heat the oven to 450°F. Line 2 baking sheets with parchment paper. Create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon sugar for each circle. 5.Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color. Let the sugar circles cool completely on the baking sheet on a wire rack. Repeat with the remaining baking sheet. Using a small metal spatula, remove the sugar circles from the baking sheets. Press 1 sugar circle at an angle into the top of each pastry.

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees.
• Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after it's cooked.
• In a blender or food processor, blend all ingredients until smooth.
• Evenly divide the pie filling into pie crust.
• Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
• Let sit for 10 minutes or until cool. Gently remove from pan and refrigerate.
• Enjoy!

MINI PECAN PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
• For the dough:
• In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

MINI PUMPKIN & FETA PIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the squash and unpeeled garlic into a roasting tin, drizzle with 1 tbsp oil, season and toss to coat. Roast for 30 mins, stirring halfway through, until soft. Remove from the oven and leave to cool.
• Meanwhile, cook the onion in a frying pan over a medium heat with the remaining 1 tbsp oil for 8-10 mins until tender and slightly golden. Leave to cool.
• Tip the flour, turmeric and a pinch of salt into a food processor. Add the butter and whizz until the mixture resembles fine crumbs. Add the egg yolks and 2 tsp cold water, and blitz again until the mixture starts to clump together. Squeeze it between your fingers - if it sticks together, tip the mixture onto a work surface. If it's too dry, add more water, 1 tsp at a time. Knead the pastry a few times just to bring it together, but don't overwork it. Shape into two circles, one slightly smaller than the other, then wrap in baking parchment and chill in the fridge for at least 20 mins.
• Squeeze the garlic from its skins into the roasted squash and mash together. Add the fried onion, grate over some nutmeg, tip in the chilli flakes, if using, and feta, and mix.
• Butter six holes of a muffin tin and line each with a strip of baking parchment that overhangs the top. Roll the larger circle of pastry out on a lightly floured surface to the thickness of a £1 coin. Use a 10cm cutter to stamp out six circles (you may need to re-roll the pastry to get all six). Press the pastry circles into the prepared muffin tin, patching any cracks with the pastry offcuts. Spoon in the squash filling.
• Roll the remaining pastry circle out as you did the large one, but use an 8cm cutter to cut out six lids. Cut spooky pumpkin faces into the lids using a small, sharp knife. Press the lids over the pies in the tin and brush with the beaten egg. Bake for 40 mins until golden brown, then leave to cool for 10 mins in the tin before lifting out. Eat hot or leave to cool completely. Will keep in an airtight container in the fridge for up to two days or the freezer for up to two months. Reheat in a low oven for 10 mins, if you like.

IMPOSSIBLY EASY MINI PUMPKIN PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

MINI PUMPKIN PIES

Steps:

• Heat oven to 350ºF.
• Place pie crusts on baking sheet. Mix Neufchatel, 1 Tbsp. sugar and 1 egg until blended; spoon into pie crusts.
• Mix pumpkin, spice, remaining sugar and egg until blended; spoon over Neufchatel layers in pie crusts. Sprinkle with nuts.
• Bake 40 min. or until centers are set. Cool completely. Serve topped with COOL WHIP.