Mini Pumpkin Pies

Mini Pumpkin Pies

Confession time. I’m kind of a pie snob.

Nope. Scratch that. I am a pie snob.

Mini Pumpkin Pies

Please don’t think me a lesser person for admitting this to you. It’s not that I don’t appreciate the culinary attempts of others, pies or otherwise. Because I do. I know how much time and effort it takes to create something in the kitchen.

Especially when it comes to pie.

Mini Pumpkin Pies

Pie is not easy. In fact, pie is downright difficult sometimes. It’s not one of those desserts you can just whip up in an hour. Pie is not for the faint of heart. Pie takes time. Pie takes diligence. Pie takes  patience.

And pie is unpredictable. If the weather is a little too humid or the air is just a tad bit warmer than usual, even your go-to, “never failed me before” pie recipe can let you down.

Mini Pumpkin Pies

Sometimes, pie just sucks.

I know this about pie. I live this every time I make a pie. And yet, I’m a pie snob through and through.

Hear me out.

Mini Pumpkin Pies

There are a lot of mediocre pies out there. And, I say this with all of the love in my heart, I just don’t have time for mediocre pie.

There are only so many calories a girl can consume in a day. And I refuse to waste them on mediocre pie. It’s as simple as that, my friends.

Mini Pumpkin Pies

So if you only have a few minutes to dedicate to making dessert, make a batch of cookies. Or a cobbler. Or a trifle. Or some brownies.

Mini Pumpkin Pies

But if you’re going to make pie, make pie. Real pie. Not from a box. Not from the refrigerated section in your grocery store. Definitely not from a can. Use flour. And butter. Real butter. Lots of butter. And sugar. And real fruits and nuts. Roll it out with your own two hands. Make a mess. Make a big, beautiful, flour-covered mess.

Mini Pumpkin Pies

Please, by all means, make pie. Make lots and lots of pies. But just promise me you’ll make good pies. Because life is too short to eat bad pie.

Mini Pumpkin Pies

Mini Pumpkin Pies
Pie dough recipe courtesy of Martha Stewart
Pumpkin filling recipe adapted from Libby’s

Active time: 1 hour
Start to finish: 3 hours
Makes 2 dozen mini pies

Ingredients
For the pie crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
1 whisked egg mixed with a little water for egg wash

For the pumpkin filling
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 3/4 cups pumpkin puree
1 12 oz. can of evaporated milk

Directions
For the pie crust
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

For the pumpkin filling
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin puree and sugar-spice mixture. Gradually stir in evaporated milk.

Assembly
Preheat oven to 350F. Grease two muffin pans.

Roll out pie crust on a lightly floured surface. Using a glass slightly wider than the size of the muffin cups, cut circles into pie dough with rim of glass. Cut enough to make 24 mini pies. Cut leaf shapes from remaining dough.

Place pie dough rounds into muffin tins and press gently, shaping into the cups. Pour pie filling into pie crusts, almost completely to the top, but leaving just enough space so they don’t spill over when you are moving them into the oven.

Bake mini pies for about 20-25 minutes or until crust is golden and pie filling is set. Let pies cool in pan. Meanwhile, place leaves on cookie sheet lined with parchment paper. Brush surface with egg wash. Bake for 10-15 minutes until leaves are golden. Let leaves cool for a few minutes and then place on top of mini pies.

Mini Pumpkin Pies

1 Comment on Mini Pumpkin Pies

  1. Wisconsin Grampa
    December 19, 2013 at 7:13 am (4 years ago)

    – Looks like no fork necessary. You can eat them on the march.

    – You forgot about the part where the little girls make “pinch cakes” or “tarts” with the leftover dough (so be sure there is some.

    Reply

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