How to Make Mini-Pumpkin Pies

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Single serving pies make it so much easier to serve for Thanksgiving or any other Fall occasion. Make mini pumpkin pies with help from a nationally recognized expert and sought after speaker on gluten-free cooking and living in this free video clip.

Part of the Video Series: Healthy Pumpkin Recipes
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Video Transcript

Hi, I'm Jules Shepard. I'm here to show you how to make mini pumpkin pies. Single serving pies make it so much easier to serve for Thanksgiving or any other Fall occasion. In a large mixing bowl, you'll want to add 15 ounces of pumpkin puree, one cup of milk, you can use dairy or non-dairy milk. Two tablespoons, melted butter or non-dairy alternative, three tablespoons, bourbon or spiced cider, one tablespoon, lemon juice and two large eggs. You'll mix this until they're fully incorporated, Then, you'll add your dry ingredients. First, you add two tablespoons of all purpose flour, I'm using gluten-free flour. if you're going to use gluten-free, make sure you're using an all purpose flour that already has a binding agent like xanthan gum in it. Next, add one-half cup of brown sugar, packed, then one-quarter cup granulated cane sugar, one-half teaspoon, sea salt, three teaspoons, ground cinnamon and two teaspoons, pumpkin pie spice. Mix until it's completely integrated. And then, you'll be ready to pour into your mini pie shells. To prepare the pie shells, roll out pie dough and use a three inch cookie cutter to cut circles of dough. You will then press those gently into muffin cups. This will make about 24 mini pies. And then, just fill each with your pumpkin pie filling. Preheat your oven to 375 degrees Fahrenheit and bake the mini pies for approximately 35 minutes, or until a toothpick inserted in the center, comes out clean. I've just shown you how to make mini pumpkin pies, the little treats that make a big impression.


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