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Pie Bites
Skip the dinner plate-sized pumpkin pie. This year, it's all about bite-sized desserts. Using the Deluxe Mini-Muffin Pan — your not-so-secret weapon for tiny treats — these festive mini pies come together quickly for the post-turkey sweet tooth.
Recipe
1 pkg (14 oz) refrigerated pie crusts (2 crusts)
1 cup solid pack pumpkin (not pie filling)
1/3 cup evaporated milk
¼ cup sugar
2 eggs
1½ tsp Cinnamon Plus® Spice Blend
Whipped topping (optional)
Yield: 24 mini pies
Skip the dinner plate-sized pumpkin pie. This year, it's all about bite-sized desserts. Using the Deluxe Mini-Muffin Pan — your not-so-secret weapon for tiny treats — these festive mini pies come together quickly for the post-turkey sweet tooth.
Recipe
1 pkg (14 oz) refrigerated pie crusts (2 crusts)
1 cup solid pack pumpkin (not pie filling)
1/3 cup evaporated milk
¼ cup sugar
2 eggs
1½ tsp Cinnamon Plus® Spice Blend
Whipped topping (optional)
Yield: 24 mini pies
Directions
Preheat oven to 375°F. Unroll pie crusts and cut out 24 small rounds with 2½-in. Biscuit Cutter. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray and gently press rounds into wells of pan. In medium mixing bowl, whisk together pumpkin, evaporated milk, sugar, eggs and Spice Blend. Evenly distribute filling among the pie shells. Bake for 20-25 minutes or until toothpick inserted into filling comes out clean and crusts are golden brown. Carefully remove from pan; cool completely. Top with whipped topping and serve. Garnishing Tip: Gather leftover dough scraps into a ball and re-roll on a lightly floured cutting board. Cut out leaf shapes with Creative Cutter. If desired, gently carve lines into the surface of the leaves to represent the veins with Paring Knife. Place leaves on Cookie Sheet and bake until golden brown.
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