Add mini-pumpkin pies to your holiday dessert tray
Fall is here and that means more baking. Even though I bake in the summer (you have to make strawberry shortcake and peach crisp at least once!), the cooler weather makes it so much more enjoyable. And, apples, squash and pumpkins bring new ingredients for pies, puddings, muffins, cakes and more.
These mini-pumpkin pies came together last winter when I was looking for something to add to a dessert tray for Thanksgiving. The kids loved them, too.
Your favorite pie crust dough, chilled
3 eggs, slightly beaten
15-oz. can pumpkin
3/4 cup packed light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup half and half
Roll out pie dough on a lightly floured surface. Cut into 2-inch rounds and ease into mini-muffin tins or larger rounds for tart pans – whatever size you like really. Refrigerate, covered, while you make the filling.
Heat oven to 400°F.
Whisk eggs, pumpkin, brown sugar, cinnamon, salt, ginger and cloves in medium bowl. Beat in half and half. Fill each mini-crust.
Carefully place tins on rack in oven. Bake 15 minutes. Reduce oven to 350°F; continue baking 15 to 20 minutes or until knife inserted midway between center and edge of pie comes out clean. (Again, this depends on the size of the tins you use).
Cool completely on a wire rack. Serve immediately or refrigerate, loosely covered, several hours or overnight. Bring to room temperature before serving.
Garnish with pastry cutouts or toasted pecans and whipped cream.
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