How are we already to Thanksgiving? I feel like we shouldn't be to the holidays already! I typically help my grandmother cook for Thanksgiving, but this year I am responsible for two things: cheese and crackers and I volunteered to make a pumpkin pie. If you don't know me, I am obsessed with all things pumpkin and I love to eat it year round. I wanted to change up my pumpkin pie this year, so I went out to Pinterest to see what options I had. I found a recipe for mini pumpkin pies and immediately knew this is what I was going to do.
The recipe is so easy, all you need is a 4 inch round cookie cutter and leaf cookie cutters with embossing, I picked up both of these at Sur La Table. The leaf cookie cutters are currently on sale for $8 and they are super cute. I bought the pre-made Pillsbury pie crusts and used the 4 inch round cookie cutter to cut 12 circles. (You can easily get 8 circles, but I did have to roll out the dough to get the other four). I placed them in a greased muffin pan and made sure there were no open areas where the pumpkin pie filling could get in to. I used the remainder of the dough for the leaves.
I used the pumpkin pie recipe on the back of the Libby's pumpkin can, which is usually my go-to recipe. It made just enough for 15 mini pies. I then placed the leaves on the top of the pumpkin and placed them in the oven. You will bake them at 425 for 15 minutes and then you will reduce the heat to 350 and bake for 20-25 additional minutes. I may have put a little too much pumpkin in because mine took longer than the additional 25 minutes and some of them weren't cooked all the way. I'm glad I did a test run of these and I can't wait to make them again before Thanksgiving!
Check out the process below! What is your favorite dish to make at Thanksgiving?
The pre-made pie crust.
Four circles per pie crust
Place in the greased muffin tin
Are these leaves not the cutest?
All put together and getting ready to go into the oven
I made three extra, just to play with.
Right out of the oven
Final Product!
