Happy Fall Y’all!!!
Who is ready for all the yummy, warm, cozy, hearty, soothing, comfort foods of fall? Me! Me! Me!
I absolutely love all the pumpkin, sweet potatoes, casseroles, soups, and stews that represent fall. Yes, of course…Pumpkin Spice Lattes and my personal favorite…Pumpkin Pie Concretes from Andy’s Frozen Custard~Heavenly!
Well…here is your fall/Thanksgiving classics of Pumpkin Pie and Pecan Pie, just made in to cute little mini pies. Of course, feel free to make them into regular full size pies as well. Either way, they are simply wonderful!
Enjoy my friends…and Just Keep Cooking!!!
xo, Jacque
First things first…pick your pan and get the pie crust into the pan. You can use a regular 9-inch pie pan or use a cupcake or jumbo cupcake pan depending on the size of pies that you would like to make. All of the pans work just fine. You can even buy some mini foil pie pans and those would work wonderful. Whichever size you decide just cut rounds and place in your pans. You can either make homemade pie dough or just buy Pillsbury refrigerated dough(as I did here) and use that.
The fillings are very simple to just mix together and pour over the pie crust. Baking times will vary, depending on the size of pan used. I always check to see if pies are done by gently shaking the pan and if filling is not jiggly(professional term! Ha!) than the pie is done. You can also cover with foil if pies or crust is browning too quickly.
I cut out some cute fall leaves to adorn my little pies. This is totally optional and depends if you have any mini pie cutters. I have had mine for many years and couldn’t tell you where I got them. I imagine any kitchen store would have a tin of mini pie cutters or even sell them individually.
I baked the leaves/hearts on a cookie sheet and placed on top of warm pies. So cute!!
Little festive mini pies! So yummy! I like to serve them with a little whip cream or vanilla ice cream or both!
Enjoy!!!
- 1 cup granulated sugar
- 3 Tbls brown sugar
- 1/2 tsp salt
- 1 cup light corn syrup
- 1/3 cup melted butter
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup chopped pecans
- 1 9 inch Pie Crust-unbaked *can make favorite recipe or use refrigerated or frozen pie dough
- Prepare pie dough and place in pie pan or mini pans. Preheat oven to 350 F. Mix together both sugars, salt, corn syrup, melted butter, vanilla and eggs together in large bowl. When combined, mix in chopped pecans. Pour into 9-inch pie crust or mini pie crusts. Bake whole pie 50-60 minutes, lightly covering with foil halfway through. Cook until pie is just slightly jiggly. *For mini pies cooking time will vary, depending on sizes and amount of filling. Start checking pies after 20 minutes and cover with foil from beginning, removing to brown.
- 1 15-oz can pure pumpkin
- 2 large eggs
- 1 12-oz can evaporated milk
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 9 inch Pie Crust-unbaked
- Mix pumpkin and eggs together in mixing bowl. Stir in sugar, spices, and salt. Slowly add in evaporated milk and pour into unbaked 9 inch pie crust. Bake at 425 F for 15 min, then reduce oven temperature to 350 F and bake for 40-50 more minutes. If crust browns too quickly, cover edges with foil. *If making mini pies start checking after 20 minutes.
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