Only four weeks left of the 12 Weeks of Christmas Treats link-up, hosted by Meal Planning Magic! Have you checked out the group Pinterest board?
Somehow, pies seem to have cornered the market on holiday desserts. My high school didn’t have a holiday cake sale fundraiser, or even a holiday dessert sale fundraiser. They had a holiday pie sale. I’m not knocking pies. I love a good pie. They’re pretty easy to transport to a family dinner.
But at a large party or holiday buffet, nobody wants to be the first one to cut into a pie. That problem is easily solved with miniature pies. Easy-to-eat, no-fuss bites of pumpkin pie!
I chose a maple-flavored pumpkin pie, because I’ve always wanted to try the flavor combination. I took traditional pumpkin pie recipe from the culinary school that I attended and put a new twist on it with some maple flavor. The end result was a tender, flaky crust filled with creamy, sweet, subtly-maple-flavored pumpkin custard filling. The only thing I’d do differently next time is top it with a dollop of whipped cream!
- ¾ cup pumpkin puree
- ¼ cup pure maple syrup
- ½ cup whole milk
- ¼ cup heavy cream
- 1 large egg
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 2 9-inch pie crusts
- Preheat the oven to 350 degrees. Lightly spray two mini-muffin tins with nonstick cooking spray.
- Roll out half of the pie dough (or one store-bought sheet) to ⅛-inch thickness. Using a 3-inch cookie cutter, cut as many circles as you can, then pick up the scraps and re-roll, and continue cutting until you have 24 circles.
- Gently press the circles into the wells of the mini muffin tins. Bake the shells for 8 minutes. Let cool at least ten minutes.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, milk, cream, and egg. In a smaller bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves and salt. Stir into the pumpkin mixture.
- Place one tablespoonful of the pumpkin mixture into each pie shell. Bake for 12 minutes. Let cool to room temperature, remove the mini pies from the pans, then store in an airtight container in the refrigerator.
- Repeat with the second half of the pie dough (or the second of the store-bought crusts).