Tuesday, November 27, 2012

Mini Pumpkin Pies

 Nothings better than letting everyone have their own dessert, especially during Thanksgiving. This is a great way to avoid uneven slices of pie and then you won't have jealous guests. I also made homemade whipped cream to top the mini pies with tomorrow. 

Pumpkin Pie Ingredients

  • 1 15oz can of pumpkin puree
  • 1 14oz can of condensed milk
  • 1 tsp of cinnamon 
  • 1/2 tsp of nutmeg 
  • 1/2 tsp of ginger
  • 1/2 tsp of salt
  • 2 eggs
  • 2 boxes of pre-made pie crust


Whipped Cream Ingredients
  • 2 cups of heavy whipping cream 
  • 2 1/2 tbs of sugar
  • 1 tsp of pure vanilla extract

Oven: 400°F       Cooking Time: 400°F /10 minutes | Oven off 10 minutes        Serves: 1 pie per person/ 8-10 people


How to put it all together

Pumpkin Pie


  1. Preheat your oven to 400°F
  2. Whisk together the pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, salt, and eggs. Once well combined put aside while you set up your crusts.
  3. Using a cup or bowl that is 4 inches in diameter cut out circles in your pie crusts. So that you can get as many crusts as possible, roll the excess into a ball and roll out using a rolling pin to cut out new circles.
  4. Then place the cut outs into your cupcake tin, press in the bottom and sides and fill with the filling about 3/4 full.
  5. Once your oven is preheated to 400°F place your mini pumpkin pies in the oven for 10 minutes. Then turn your oven off, keeping the oven door closed cook the pies for an additional 10 minutes. 
  6. Take your pies out of the oven and using a knife or a barbecue stick check for doneness by placing the knife or stick in the center and when you pull it out, it comes out clean.
  7. Allow to cool while you make your whipped cream. 
Whipped Cream

  1. In a bowl combine the cream and vanilla and start beating on medium/high with a hand mixer or stand mixer.
  2. Beat to soft peaks and add sugar slowly.
  3. Once all the sugar is combined beat on high till stiff peaks are formed.


Eat Well & Adventure On,
Kat