MINI PUMPKIN PIES RECIPE - MCCORMICK
A muffin tin makes a convenient pan for making mini pies. Serve these individual pumpkin pies as part of a holiday dessert buffet.
Provided by McCormick
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. For the Mini Pumpkin Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
- Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.
- Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack.
- Meanwhile, for the Vanilla Whipped Cream, beat cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired.
Nutrition Facts : Calories 342 Calories
MINI SAUSAGE PIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. On a lightly floured surface, unfold pastry sheets; roll each into a 16x12-in. rectangle. Using a floured cutter, cut twelve 4-in. circles from 1 sheet; press onto bottoms and up sides of ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet., Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture into each pastry cup. Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top., Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack.
Freeze option: Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a baking sheet in a preheated 350° oven until heated through, 14-17 minutes.
Nutrition Facts : Calories 551 calories, FatContent 36g fat (10g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 784mg sodium, CarbohydrateContent 42g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 16g protein.
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