Easy Mini Pumpkin Pies

Easy Mini Pumpkin Pies

Okay, so here we are 2 days before Thanksgiving and I know I'm not the only one struggling to pull it together, lol! Somehow this time it really snuck up on me.

If any of you are mompreneurs, you can feel the pain of Black Friday/Cyper Monday week. On top of preparing products and promos for the weekend, it seems like clients start feeling the pressure of the holidays and taking it out on everyone around them! When did this time of year turn into such a high stress ordeal? Can we not just appreciate all the goodness and relax a little? If everyone would lower expectations a bit, it would really help:)

That being said, I'm not ashamed to admit that while I am actually hosting Thanksgiving at my house, my mother-in-law is taking care of the turkey, gravy, and stuffing! So I'm left with a few sides and all the desserts (which we all know I love to make!). I should probably clean the house a bit too.....

Anyways, if you are feeling as overwhelmed as me, here is a super simple and delicious dessert you can bring to your gathering. Enjoy!

What you need:
~ 2 store bought pie crusts (told you it was easy!) *Make sure they are thawed when you want to use them!

~ Can of Pumpkin Pie Mix

~ Can of Evaporated Milk

~ 2 Eggs

~Whipped Cream to Top

OR if you want to skip the store bought pie crusts or the canned pie filling, you can make your own of course;) In that case:

CRUST:

~ 2 1/2 Cups of Flour

~ 1 Tsp of Salt

~ 1 Tsp of Sugar

~ 2 Sticks of chilled, unsalted Butter

FILLING:

~ 1 Cup of Pumpkin Puree

~ 1/2 Cup Heavy Cream

~ 1 Egg

~ 1/4 Cup Brown Sugar

~ 3 Tbsp Granulated Sugar

~ 1 Tsp Pumpkin Pie Spice

~ 1/2 Tsp Ground Cinnamon

~ 1/4 Tsp Kosher Sea Salt

~ 1/2 Tsp Vanilla Extract

LET'S GET STARTED:

Start by preheating your oven to 350 and spraying two mini muffin pans.

We'll start with the crust, so make sure that is thawed and roll it out. If you are like me and are so last minute you don't have time to thaw the crusts, you make your own very simply (otherwise skip to the next step)! Start by mixing the flour, salt, and sugar in a bowl. Place this in a food processor or pastry blender and work in the 2 sticks of butter, make sure it's cold and cut into thin pieces. Slowly add in up to 4 Tbsp of ice water, until dough holds together. If it is still crumbly you can add 1 Tbsp at a time more.

 Once the dough is rolled out, use a round or scalloped 3" cookie cutter to cut the mini crusts. Gently place them into the muffin tin. Place them in the fridge while we work on the filling.

 If you went with the can filling, all you need to do is add the can of evaporated milk and 2 eggs! If you want to make your own, simply combine all the ingredients for the filling and blend until smooth.

 Now, just remove your muffin tin from the fridge and fill! I just used a spoon:)

 Bake for 18-22 minutes, or until the crust starts to look golden. When you remove them, let them cool for about 15 minutes before transferring them to a cooling rack. Make sure they are completely cooled before adding the whipped cream and a sprinkle of cinnamon.

Now that this is finished, sit back and enjoy the holiday! Remember that just because life isn't perfect, it doesn't mean it can't be beautiful:) So kiss your beautiful babies, laugh at the messes, and thank God for all he has given!

Happy Thanksgiving!!

 


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About Me
Hi, I'm Holly, welcome to my little slice of happiness! Stay awhile & join me in my mission to craft a beautiful life. Life's not perfect, but that doesn't mean it can't be beautiful. I love to find beauty where ever I can...home decor, all things baby, cooking, & hosting celebrations...because, why not?!

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