Pumpkin Pie Minis 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.

PUMPKIN PIE MINIS

Steps:

• Preheat oven to 350 degrees.
• Line 36 muffin tins with paper muffin cups.
• Place a nilla wafer, flat side down in the center of each lined muffin tin.
• In a medium sized mixing bowl mix together sugar and spices.
• Beat eggs and pour into sugar mixture. Blend thoroughly.
• Blend in pumpkin until well incorporated.
• Stir in both cans of milk. Note:I have substituted whole milk and/or half and half for canned milk with success.
• Ladel mixture into muffin tins on top of Nila wafer. Fill about 1/2 full.
• Bake at 350 degrees for about 12-14 minutes. I try to gently rotate pan about half way through the time. It should be noted that I bake 3 12-cup tins at a time on two oven racks and cook all my pies in one batch. If you are doing 1 12-cup pan at a time your cooking time should be decreased.
• Pies are done when they are set. Set is slightly puffed around the edges with a center than no longer looks wet. They should not be dark.
• Remove from oven and cool to room temperature. For best taste chill completely and then serve with a dollup of whipped cream.
• Can be eaten much like a cupcake.
• Store chilled like you would pumpkin pie.
• Note: If your pan space is limited these can be done in batches. Just chill batter not in use and make each pie cools for at least 15 minutes before you remove from pan to start next batch. Be gentle with them.