This recipe is From http://www.makeandtakes.com/muffin-tin-pumpkin-pies
Ingredients:
§ pumpkin
pie filling for one 9-inch pie
§ 2
9-inch pie crust doughs –bowl or round cookie cutter 4 inches in diameter
§ muffin
tin
§ whipped
cream
Directions:
1.Prep your dough. Using
a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie
crust doughs.
2. Place each circle into a pre-greased muffin
tin. Press them in, letting the sides come up for a fun look. Score the bottom
of your dough with a fork to keep the crust from bubbling up as it cooks.
3. Pour your filling into each muffin tin cup.
Fill them to the very top. I like to use the recipe for filling from the
pumpkin can. But there are a lot of great recipes out there where you can use
fresh pumpkin to make your filling. *I did have a little bit of filling left
over. I used it with ahomemade
graham cracker crust recipe*
4. Bake your muffin tin pumpkin pies at 425*
for 15 minutes. Then turn your heat down to 350* and bake them for 25-30
minutes. (This is 15-20 minutes less than a regular pie)
5. Let these cool on a wire rack for a couple
of hours to let the pumpkin filling set.
6. Add a dollop of whipped cream to each
individual muffin tin pie.
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