Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. 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.
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, mini pumpkin pies. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mini pumpkin pies is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Mini pumpkin pies is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mini pumpkin pies using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mini pumpkin pies :
- Prepare 1 can of pumpkin (15oz).
- Prepare 2 of eggs.
- Get 1 can of sweetened condensed milk.
- Get 1 tsp of salt.
- Prepare 1 tbsp of pumpkin pie seasoning.
- Get 2 of store bought pie crusts.
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. If greased well, the mini pies pop right out using a spoon to scoop them up. Cool, then serve at room temperature or refrigerate until chilled and serve cold. Beat eggs lightly in large bowl.
Steps to make Mini pumpkin pies :
- Preheat oven at 400.
- Combine pumpkin, eggs, milk, salt, and pumpkin pie spice..
- Using a circular mold or jar, cut pie crust. Ideally you need a 3-4 inch mold. A wide mouth jar is 3".
- Add pie crust to cupcake pan.
- Add pie filling.
- Bake for 30 minutes at 400F..
Stir in pumpkin and sugar-spice mixture. Mini Pumpkin Pies are made in a muffin tin! This easy recipe uses sweetened condensed milk and couldn't be more simple – it's an easy portable pumpkin pie. We love these with whipped cream! All text and images © DOROTHY KERN for Crazy for Crust.
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