Monday, November 19, 2012

Mini Pumpkin Pies with Homemade Crust.

So this past weekend I was asked to help out on a Thanksgiving cooking demonstration event for charity. Me being me, I volunteered for the dessert section of the class. Because of it's Thanksgiving theme I felt I had no choice but to make the traditional pumpkin pie. I decided to make them in mini form to make it easier to pass out to people but it ended up turning into a cute little appetizer. It also gave me an excuse to bust out these nifty fall pie crust cutters that I recently purchased on sale at Wiliams Sonoma for a mere $9.98!


This recipe is one of those 1 bowl deals, just throw everything in and mix! If you're health conscious, substitute low-fat cream cheese and bake the pies with no bottom crust. I decided to make the crust from scratch because I'm a pie crust snob who despises the thick, un-flakey Pillsbury enemy if you follow this recipe it will not fail. Don't be afraid! Just make sure your butter is COLD before trying to incorporate it into your flour, I usually stick my butter in the freezer for about 10 minutes to ensure optimal chillness.


Pumpkin Pie Bites

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs (one set aside for egg wash)
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

One circle biscuit cutter.

1.Preheat oven to 350 degrees.

2.Press circle dough shapes into a 24 cup mini muffin tray.

3.Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each mini pie crust.

4.Bake for 12-15 minutes.

5.Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.


Pie Crust (makes one)

2 ¼ cup flour
1 tsp salt 1 cup butter (2 sticks) chilled and diced ¼ ice water

Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

When I first tested out this recipe I laid the shapes over the pie,egg washed it, then baked it.

I liked this look but I thought the dessert needed some height. So for the second go-round I cut out the shaped and baked them separately then placed them on top of the baked pie. You may do whatever you prefer.

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