Mini Pumpkin Pies

Ahoy!

Nothing quite marks the beginning of Fall and Canadian Thanksgiving like a good pumpkin pie…or a few mini, personalized pies. Everything mini tastes and looks better, right?? We were in charge of bringing dessert to a delicious prime rib Thanksgiving dinner at my uncle’s place and we were in a bit of a time crunch with having spent most of our weekend in Kingston, so with a can of pumpkin pie filling in the cupboard, naturally pumpkin pie seemed like the best choice! The mini, personalized pies were my idea of making it a bit more fun!

I have yet to find one pie crust recipe that I stick to every time, I’m still enjoying experimenting with new ones, but I have to say the one I used this time was very simple and came together quite quickly, it was also deliciously flakey! The recipe can be found here. The only thing I changed was that I found the dough to be quite wet so I actually added probably around 1 additional cup of flour and didn’t use all of the wet egg mixture, about 1/4 cup I ended up throwing out. Nevertheless I was really happy with the final product! It was so easy to roll out and form into mini pie crusts.

For the mini crusts I used a small bowl to cut out approximately 4 inch wide circles (I didn’t have a round cookie cutter large enough), then placed them into well-greased muffin tins. As I said above I cheated and filled them with pre-made pumpkin pie filling but I would imagine they would only be better with homemade filling!

The baking time is also slightly affected when it is mini pies, I started them at 425 degrees for 15 minutes, then turned the temperature down to 350 for 35 minutes.

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Anchors aweigh!

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