You know, sometimes you just don’t need a whole pie. I mean, my family would totally eat a whole pie, but 3 of us (Dude doesn’t participate in pie eating) probably don’t need to eat a whole pie.
Or maybe you, like me, need to bring a baked item to a turkey bingo bake sale (Spud totally won me a turkey – woot!) and want to bring pie. But who buys a whole pie at a bake sale 2 weeks before thanksgiving?
I’ve always wanted to make mini pumpkin pies, so here we are.
I had originally intended to make 4 or 5-inch pies (I have a couple ceramic pie plate I use for that) but since I was making these more a bake sale, I needed foil pans.
I could get, like, a gross of them on Amazon (2 days later than I needed them, because I found out about the bake sale 18 hours before the sale) and nothing locally.
Finally, I found foil muffin tins and decided to roll with it and make even tinier pies than I originally intended. They were the perfect single serving size!
And since we’re talking Thanksgiving, let’s talk this month’s Food n Flix pick, What’s Cooking, hosted by Heather from All Roads Lead to the Kitchen.
What’s Cooking follows 4 different families as they prepare and consume their Thanksgiving dinner. Drama and hilarity abounds – maybe you’ll identify with a character or two, or maybe you’ll thank the heavens above that your family is normal in comparison!
Either way, it was an enjoyable Thanksgiving movie. The recipe inspiration was literally anything from traditional Thanksgiving dare to Chinese to Mexican to mac & cheese.
I decided to go the traditional route with my mini pies, sure to please any of the What’s Cooking crowd!
Mini Pumpkin Pies
1 recipe pie crust (enough for a double crust)
Preheat the oven to 425 degrees F.
Make the pie crust and pumpkin pie according to recipe instructions.
Use a 4-inch scalloped cookie cutter to cut 24 dough rounds. Place the crusts into a muffin tin (foil if you’re taking these to a bake sale).
Make the pumpkin pie filling and divide evenly between the crusts.
Bake in the preheated oven for 5 minutes, then reduce heat to 350 and bake for 10 minutes
If you have extra dough scraps, cut out leaf shapes. Add the leaves to the top of the pie after 10 minutes of cooking, then continue baking for another 15-20 minutes.
Cool completely and serve.
Makes 24 mini pies