![]() ![]() To enjoy again, thaw in the fridge then bake to warm or enjoy cold straight from the fridge. ![]() You sure can! Pumpkin pie keeps really well in the freezer - store it in an airtight container for up to 5 months. Leftover pumpkin pies will keep in an airtight container in the fridge for up to four days! Can you freeze mini pumpkin pies? If pumpkin pie isn’t your thing or you want other mini pie options at Thanksgiving dinner, give my mini pecan pies or mini apple pies a try! Pumpkin pie is a classic Thanksgiving dessert! Looking for other classic Thanksgiving dishes? Here are some of my favorites! People either love cool whip or they hate it, best to have a back up option of whipped cream just in case! Serve it with cool whip AND whipped cream.Pumpkin pie doesn’t taste like pumpkin pie without this blend of spices. Save yourself some time with store-bought pie dough. Many pumpkin desserts use pumpkin pie filling, which has added sugar, this recipe uses 100 pure pumpkin. Use refrigerated pie dough. During the holidays, there is already so much food to be prepped and cooked. What makes these mini pumpkin pies healthy Pure pumpkin puree.Homemade pumpkin purée yields more water, so be sure to allow time to drain excess moisture from your fresh pumpkin puree! Tips Ground Cinnamon, Ground Ginger, Ground Nutmeg, Ground Cloves, and Salt – a simple homemade pumpkin pie spice that adds so much flavor.Eggs – binds the filling together so the pies can hold their shape with that custard-like texture.Condensed Milk – makes the filling rich, creamy, sweet, and delicious.Pumpkin Purée – the MVP of today’s recipe! Use canned 100% pumpkin for ease!.Pie Dough – I use refrigerated pie dough for super easy prep but if you have a homemade pie dough recipe you love, feel free to use that instead.Your standard pumpkin pie recipe, made mini, and with my special blend of spices that are absolutely spot on! Oh and also, they’re ABSOLUTELY DELICIOUS! Ingredients I love the mini pumpkin pies because the crust to filling ratio is perfect! Plus, they’re portioned out for you. Use the leftovers to make our No-Bake Pumpkin Cheesecakes for Two.This mini pumpkin pie recipe is pretty much your standard pumpkin pie recipe but, well, MINI! Tip from The Test Kitchen: This recipe uses all but a small amount of one can of pumpkin purée. Garnish: In bowl, beat cream with icing sugar until stiff peaks form spoon 4 tsp onto each tart. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Divide among pastry shells.īake in 350☏ (180☌) oven until filling is set and slightly puffed, about 30 minutes. Refrigerate until chilled, about 30 minutes.įilling: While dough is chilling, in bowl, beat together pumpkin, cream, brown sugar, eggs, cinnamon, ginger, vanilla, cloves, nutmeg and salt. Press 1 round into each well of 12-count muffin pan. Place the tart back in the oven to finish baking (still at 180C/350F) for 15 to 20 minutes, or until the edges of the pastry are golden. Optional: whisk an egg yolk in a small bowl and brush it over the edges of the pastry. Using 3 3/4-inch (10 cm) round cutter, cut out 12 rounds, rerolling scraps as necessary. Place the Roasted Pumpkin and Onion slices over the Ricotta. On lightly floured work surface, roll out dough to generous 1/8-inch (3 mm) thickness. (Make-ahead: Refrigerate for up to days or freeze for up to 1 month.) In separate bowl, whisk together egg yolk, ice water and sour cream drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Tom Aikens mini tart recipe makes a perfect party canap, with a crisp puff pastry base topped with a lightly spiced, sweet pumpkin pure and creamy. Pastry: In large bowl, whisk flour wit salt. ![]()
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