Mini Pumpkin Pies (Print Version)
Soft pies shaped like pumpkins stuffed with sweet-spiced filling and sprinkled with sugar for a sparkle. Perfect when fall rolls in!
# Ingredients:
01 -
Two ready-to-use pie crusts.
02 -
A cup of pumpkin puree.
03 -
A heaping 1/3 cup of brown sugar.
04 -
Two spoonfuls of heavy cream.
05 -
1 1/2 teaspoons of pumpkin spice mix.
06 -
1/4 teaspoon of salt (kosher works best).
07 -
One large egg.
08 -
1 teaspoon of water.
09 -
Two tablespoons of coarse sugar for sprinkling.
10 -
1/2 teaspoon of extra pumpkin spice mix for the top.
# Directions:
01 -
Set the oven to 400°F and get baking sheets ready with parchment paper.
02 -
Lay out pie crusts and gently smooth them out to get rid of any folds.
03 -
Use a cutter about 3-4 inches wide to make pumpkin shapes. Chill the cutouts in the fridge.
04 -
Mix the pumpkin puree, brown sugar, heavy cream, salt, and pumpkin spice in a bowl.
05 -
Scoop 2-3 tablespoons of filling onto each shape, leaving some space along the edges.
06 -
Cut small slits into the top layers of crust.
07 -
Brush the edges of the crust with the egg-water mixture.
08 -
Cover with the vented crusts and press the edges with a fork to seal them.
09 -
Brush the tops with the egg mixture, then sprinkle on coarse sugar and extra spice.
10 -
Put in the oven and bake 15-20 minutes till golden. Let them sit for 5 minutes before handling.
# Notes:
01 -
Work quickly to keep the dough chilled.
02 -
Avoid putting too much filling on the crusts.
03 -
Make sure the edges are sealed tightly.
04 -
Unbaked pies can be stored in the freezer.
05 -
Slits in the top keep pies from breaking open.