Tonight I hosted a Stella & Dot jewelry party at the house. I decided to create a festive fall menu of heavy appetizers for the guests and my favorite item were the mini pumpkin pies!
The mini pies can be as easy or difficult as you choose... store bought pie dough vs homemade. Canned pumpkin pie filling or roast pumpkins and mix your own filling in your kitchen.
You'll need:
- Mini muffin tins
The mini pies can be as easy or difficult as you choose... store bought pie dough vs homemade. Canned pumpkin pie filling or roast pumpkins and mix your own filling in your kitchen.
You'll need:
- Mini muffin tins
- Unbaked pie dough, enough for a two crust pie.
- Pumpkin pie filling, enough for two pies.
- A circle cookie cutter or even use a glass or small bowl as a cutter. You may need to play around with the sizing depending on your muffin tin size. You want cut dough to stick up a bit out of the tins, like below.
- Pumpkin pie filling, enough for two pies.
- A circle cookie cutter or even use a glass or small bowl as a cutter. You may need to play around with the sizing depending on your muffin tin size. You want cut dough to stick up a bit out of the tins, like below.
Cut as many circles as you can from the dough. You should get anywhere between 22-30 discs of dough. Place dough inside ungreased muffin tins and prick bottom of each mini pie shell with a fork one time. Bake the empty shells for about 5 minutes in a 400 degree oven. They may puff up a bit so use your fingers or some foil to press the shells back down a bit.
Pour the prepared pumpkin mix in to the semi baked shells. I fill mine just below the edge of the crust. Bake anywhere from 10-20 minutes depending on tin size. You'll know the pies are done when they puff up a bit, may have a crack on the surface, and the filling isn't jiggly and is firm to the touch. Let them cool in the pans for 15 minutes and carefully remove.
Pour the prepared pumpkin mix in to the semi baked shells. I fill mine just below the edge of the crust. Bake anywhere from 10-20 minutes depending on tin size. You'll know the pies are done when they puff up a bit, may have a crack on the surface, and the filling isn't jiggly and is firm to the touch. Let them cool in the pans for 15 minutes and carefully remove.
And why not get festive with your bottles of wine? I used a shipping label and printed "Witches Brew" on them with a skull graphic.
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