SMALL PUMPKIN RECIPES
MINI PUMPKIN PIES RECIPE | SOUTHERN LIVING
Bite-size and absolutely adorable, our mini pumpkin pies are any pie lover's dream. Rather than fussing with a fork and a plate, these pumpkin pies can be picked up with two fingers and enjoyed in a couple of bites. The crusts are made by rolling out a single disc of pie dough and cutting out circles that are then pressed into the cups of a muffin pan. These crusts are baked by themselves for a few minutes to ensure the pastry is fully cooked and crisp. The mini pie shells are then filled with a simple pumpkin pie filling spiced with cinnamon, nutmeg, and ginger, and sweetened with dark brown sugar and vanilla. Lastly, once the miniature pies have cooled, we top each mini pumpkin pie with a spoonful of freshly whipped cream and a light dusting of freshly grated nutmeg. Eye catching and easy to serve, make these scrumptious pies as a finger food for any autumn celebration.
Provided by Micah A Leal
Total Time 3 hours 5 minutes
Yield 12 miniature pies
Number Of Ingredients 11
Steps:
- Grease as 12-cup muffin pan with cooking spray. Set aside. Roll pie dough out to 1/8-inch thickness and use a 3 3/4-inch round cutter to cut 12 circles from the dough, re-rolling scraps as needed. Place each round inside a muffin cup and press the circle into the cup so it's evenly smooth with the bottom and sides of the muffin cup. (Note: the circle will not come all the way up the side of each muffin cup.) Once all circles have been pressed into pan, freeze for 2 hours or overnight.
- Preheat oven to 350°F. Transfer muffin pan directly from freezer to oven until the pie dough is almost cooked through, about 13 minutes. Remove from oven and use the back of a spoon to press down any areas that have puffed up during baking. Set aside.
- In a large bowl, whisk together half-and-half and sugar until dissolved. Add eggs and whisk until mixture is homogenous. Add spices, vanilla, and pumpkin; whisk until well combined.
- Fill each crust with 1 1/2 tablespoons of pumpkin filling or until the filling almost comes to the top edge of the crust. Bake until filling is set, about 25 minutes.
- Allow pies to cool completely before removing from muffin tin and serving with whipped cream and nutmeg, if desired.
ROASTED PUMPKIN RECIPE | MARTHA STEWART
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, FatContent 2 g, FiberContent 9 g, ProteinContent 6 g, SodiumContent 428 g
More about "small pumpkin recipes"
ROASTED PUMPKIN RECIPE | MARTHA STEWART
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
From marthastewart.com
Reviews 0
Category Quick & Easy Recipes
Calories 277 g per serving
From marthastewart.com
Reviews 0
Category Quick & Easy Recipes
Calories 277 g per serving
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
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MINI PUMPKIN CHEESECAKES RECIPE | SOUTHERN LIVING
A good hostess knows that whether her guest list includes 5 or 50 people, you always put forth your best effort to tempt your crowd with delectable treats. When the weather turns cooler and leaves start falling, pumpkin desserts find their way onto buffets and sideboards. Warm spiced and creamy with a salty crunch from the crust, these Mini Pumpkin Cheesecakes are guaranteed to become a favorite addition to your fall desserts lineup. They are so special, no one will be able to eat just one. When purchasing your ingredients, make sure you pick up a can of pumpkin puree and not the pumpkin pie mix, which already includes sugar and spices. These luscious cheesecakes can also be made ahead–simply store in an airtight container and refrigerate for up to two days, then top with whipped cream before serving.
From southernliving.com
Reviews 5
Total Time 2 hours 0 minutes
From southernliving.com
Reviews 5
Total Time 2 hours 0 minutes
- Meanwhile, prepare the Maple Whipped Cream: Beat heavy cream, powdered sugar, and maple syrup in bowl of a stand mixer fitted with a stand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Transfer whipped cream to a piping bag fitted with a star tip. Pipe whipped cream on each cheesecake; sprinkle with pumpkin pie spice. Serve immediately or refrigerate until ready to serve.
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MINI PUMPKIN CHEESECAKES RECIPE - HOW TO MAKE MINI PUMPKIN ...
Mini pumpkin cheesecakes start with a graham cracker crust and are topped with pumpkin and cream cheese filling. They bake quickly and are easy to serve!
From thepioneerwoman.com
Total Time 2 hours 30 minutes
Category autumn, Thanksgiving, baking, comfort food, dessert, snack
Cuisine American, Comfort Food
From thepioneerwoman.com
Total Time 2 hours 30 minutes
Category autumn, Thanksgiving, baking, comfort food, dessert, snack
Cuisine American, Comfort Food
- For the crust: Preheat the oven to 350°. Line a standard 12-cup muffin tin with liners. Place the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the brown sugar and salt and continue to pulse. Drizzle in the melted butter and process until the crumbs are moist. Scoop a heaping tablespoonful of the graham cracker crumb mixture into each muffin liner. Press the crumbs flat into the bottom of each cup with the bottom of a measuring cup or drinking glass. Bake the crusts for 5 minutes, until golden. Transfer the muffin tin to a wire rack to cool while you prepare the filling. For the filling: Beat the cream cheese, brown sugar, and maple syrup in a large bowl with an electric mixer at medium-high speed for 2 to 3 minutes, until combined and fluffy. Scrape down the sides of the bowl with a rubber spatula. Lower the mixer speed and beat in the egg and egg yolk just until incorporated. Beat in the pumpkin, and vanilla until combined. Beat in the cornstarch, spices, and salt. Divide the cheesecake filling evenly among the 12 cups, filling each about 3/4 of the way full. Bake 10 to 12 minutes, until the edges are set and dry, and centers are slightly jiggly. Cool the cheesecakes in the pan on a wire rack for 30 minutes. Transfer to the refrigerator for at least 1 hour, until cooled completely. To serve, remove the cheesecakes from the pan and peel away the liners. Arrange cheesecakes on a serving platter and garnish with whipped cream.
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PUMPKIN RECIPES | ALLRECIPES
Pumpkin Bars. Slices of golden brown pumpkin bread on a white plate. Pumpkin Bread. A slice of cake baked in a bundt pan topped with cinnamon dusted whipped cream,on a white plate. Pumpkin Cake. a slice of cheesecake with a gingerbread crust, plain layer, and pumpkin layer, with a marbled white heart design on top. Pumpkin Cheesecake.
From allrecipes.com
From allrecipes.com
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BAKED MINI PUMPKINS RECIPE - THE SPRUCE EATS
Oct 27, 2007 · Combine the melted butter, brown sugar, and cinnamon; put a few teaspoons in each pumpkin, brushing or swirling to coat the sides; brush more on the inside of the tops. Place the tops on the pumpkins. Arrange the pumpkins in a jelly roll pan or large baking pan with sides. Pour 3 to 4 cups of water in the pan, or to a depth of about 1/2 inch.
From thespruceeats.com
From thespruceeats.com
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BAKED MINI PUMPKIN POTS RECIPE | EPICURIOUS
Oct 21, 2013 · Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly ...
From epicurious.com
From epicurious.com
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SMALL PUMPKIN PIE - BAKING MISCHIEF
Oct 28, 2021 · Pumpkin puree: This recipe will use just over half a can of pumpkin puree. For storage tips and recipe ideas for the leftovers, go check out my post, What to Do With Pumpkin Puree (I recommend making a quick small batch of pumpkin muffins or a mini loaf of pumpkin bread). Pumpkin pie spice: You can replace the pumpkin pie spices (not the salt ...
From bakingmischief.com
From bakingmischief.com
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WHAT TO DO WITH ALL THOSE MINI PUMPKINS… HINT: IT INVOLVES ...
Nov 19, 2008 · Scoop out the seeds, hollow out a bit if necessary and stuff with a filling of your choice. Place on a sheet pan and roast in a 350 degree oven until the flesh is soft and the filling hot. Suggested fillings: a dab of butter, a small clove of garlic and a sage leaf or thyme sprig. Or add a tablespoon or two of cream. the stuffing of your choice.
From thekitchn.com
From thekitchn.com
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TOP 10 MINI PUMPKIN DESSERTS - PIZZAZZERIE
Sep 09, 2016 · TOP 10 MINI PUMPKIN DESSERTS. Mini Pumpkin Pies. Mini Pumpkin Cheesecakes with Gingersnap Crusts. Pumpkin Pie Cupcakes. Mini Chocolate Chip Pumpkin Bundt Cakes with Cinnamon Glaze. Mini Pumpkin Cinnamon Rolls. Mini Pumpkin Bourbon Cheesecake with Brown Sugar and Bourbon Cream. Mini Pumpkin Cookies with Cinnamon Frosting.
From pizzazzerie.com
From pizzazzerie.com
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SMALL PUMPKIN CAKE RECIPE - HOMEMADE IN THE KITCHEN
Nov 05, 2018 · Lightly grease one 6-inch round cake pan then line the bottom with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another large bowl, beat together the pumpkin, oil, brown sugar, sugar, egg, and vanilla. Gradually add the flour mixture to the pumpkin mixture.
From chocolatemoosey.com
From chocolatemoosey.com
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MINI PUMPKIN PIES (SMALL BATCH) - AHEAD OF THYME
Ingredients in Mini Pumpkin Pies. pie crust - you will need 125 grams of pie dough (or one single 9-inch pie crust). I used half of a batch of our super flaky puff pastry pie dough recipe.; pumpkin puree - You can use canned pumpkin puree or homemade puree. If you are using canned pumpkin, make sure it is pure pumpkin and not pumpkin pie filling.; condensed milk
From aheadofthyme.com
From aheadofthyme.com
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SAVORY MUSHROOM AND QUINOA STUFFED MINI PUMPKINS - SIMPLE ...
Sep 28, 2019 · Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.
From simpleseasonal.com
From simpleseasonal.com
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ROASTED PUMPKIN RECIPE: EASIEST WAY TO ROAST PUMPKIN
Oct 11, 2017 · Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, 1-inch thick. Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar.
From steamykitchen.com
From steamykitchen.com
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15+ STUFFED PUMPKIN IDEAS - EASY RECIPES FOR STUFFING ...
Oct 25, 2018 · 3 of 16. Pumpkin Cheesecake Stuffed Pumpkin. The only way to eat pumpkin cheesecake is out of an actual pumpkin. Get the recipe from Creme de la Crumb. Courtesy of Everyday Dishes. 4 of 16 ...
From delish.com
From delish.com
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MINI PUMPKIN PIES - BUDGET BYTES
Nov 08, 2021 · In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Divide the filling between the twelve pie shells (about 3 Tbsp each). Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
From budgetbytes.com
From budgetbytes.com
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TWO INGREDIENT PUMPKIN MUFFIN BITES - SHARE-RECIPES.NET
Total Time: 25 mins. 1. Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners or spray cups with baking spray. 2. Using an electric mixer, mix together cake mix and canned pumpkin until smooth. Divide the batter evenly among the cups of the prepared muffin pan.
From share-recipes.net
From share-recipes.net
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SMALL BATCH PUMPKIN MUFFINS » HUMMINGBIRD HIGH
Oct 05, 2021 · For the Small Batch Pumpkin Muffins. Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 400°F. Line four cavities of a muffin pan with paper liners. Whisk the dry ingredients. In a medium bowl, whisk together the flour, cinnamon, cloves, baking powder, baking soda, and salt.
From hummingbirdhigh.com
From hummingbirdhigh.com
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PUMPKIN PIE AND HOMEMADE CRUST SMALL BATCH FOR TWO • ZONA ...
Oct 06, 2021 · Best Ever Pumpkin Pie and Homemade Crust recipe is the perfect small batch size for two people. The crust is buttery and flaky, but still crisp and the filling tastes flavorful, light and creamy with the addition of cream cheese. Add some whipped cream on top for a perfect fall or intimate Thanksgiving or Christmas dessert.
From zonacooks.com
From zonacooks.com
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SWEET PUMPKIN RECIPE. #SHORTS - YOUTUBE
Assalamualaikum welcome to my channel Shenaj's Recipe. one sweet Pumpkin half cup small shrimp One tea spoon garlic pest half tea spoon ginger pest1 table sp...
From m.youtube.com
From m.youtube.com
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