Pillsbury Mini Pie Crust Recipes

Do you crave the comforting taste of classic pumpkin pie but want something a bit more adorable? Look no further! In this article, we will guide you through the process of making the cutest mini pumpkin pies ever. These little treats are not only easy to make, but they also taste just like the real deal. So let’s dive in and get baking!

Pillsbury Mini Pie Crust Recipes
Pillsbury Mini Pie Crust Recipes

The Perfect Crust for Mini Pumpkin Pies

When it comes to the crust, you have a couple of options. You can use store-bought crust, or you can go the extra mile and make your own. Trust us, the homemade version is worth the effort! It’s buttery, flaky, and takes only 10 minutes to make. We have a video tutorial to help you out, so there’s no excuse not to give it a try!

To start, roll out your pie dough to about one-eighth of an inch thick. Preheat your oven to 350 degrees Fahrenheit and generously dust your work surface and rolling pin with flour to prevent sticking. Cut out 12 three and a half-inch circles using a cookie press or the lid from a canning jar. If you don’t quite get 12 circles, don’t worry, you can reroll the scraps for a few more.

Grease a 12-count muffin tin with cooking spray and place the dough rounds inside each cup, molding the dough to the sides. This will ensure that the pumpkin pie filling stays perfectly contained.

The Irresistible Pumpkin Pie Filling

Now it’s time to prepare the delicious pumpkin pie filling. For this recipe, you’ll need a 15-ounce can of pumpkin puree. We highly recommend using the Libby’s brand for the best flavor and texture.

In a mixing bowl, combine the pumpkin puree, one whole egg plus one egg yolk, packed light brown sugar, granulated sugar, pumpkin pie spice, ground cinnamon, salt, and vanilla extract. Whisk everything together until well combined. Gradually add in evaporated milk while whisking, and continue stirring until the mixture is blended and smooth.

Putting It All Together

Using a trigger release ice cream scoop, fill each muffin cup with the pumpkin pie filling, almost to the top of the pie dough. If you followed the instructions for the dough size, you should have just enough batter for all 12 mini pies.

Bake the mini pies in the center of the preheated oven for about 30 to 40 minutes. Homemade crusts may require a bit longer baking time compared to store-bought crusts. You’ll know they’re ready when the tops of the crusts start to turn golden brown. After baking, let the pies cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.

Add a Finishing Touch with Whipped Cream

No pumpkin pie is complete without a dollop of whipped cream! You can use store-bought whipped cream if you’re in a hurry, or you can make your own for a truly homemade touch. To make your own whipped cream, beat very cold heavy whipping cream in a large mixing bowl until soft peaks form. Then, add granulated sugar and vanilla extract and continue beating until the cream reaches a pipable consistency. Transfer the whipped cream to a piping bag and pipe generous swirls on top of each mini pie. If you’re feeling fancy, sprinkle a little cinnamon on top as a final touch.

A Fall Treat for Everyone

These mini pumpkin pies are perfect for fall gatherings, holiday tables, or a cozy night in. They’re easy enough to whip up on a weeknight when you’re craving that pumpkin spice fix. Plus, they can be made ahead of time and stored in the fridge until you’re ready to enjoy them.

We hope you give this recipe a try and fall in love with these adorable and delicious mini pumpkin pies. You’ll find yourself making them over and over again! For more recipes and inspiration, be sure to visit El Reno Ok. Happy baking!

Pillsbury Mini Pie Crust Recipes

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