17 November 2010

mini pumpkin pies

I'm so excited to finally share these. You see, I made them in March. I happen to love pumpkin pie, and though I try to save it for Thanksgiving to keep it special, sometimes I just have to make one or two during non-holiday months. I was on a "mini" kick, and tried making mini pumpkin pies. They turned out so cute, I wanted to share them right away, but figured they'd be more appropriate to save for November.
 Press small circles of dough (cut with a drinking glass) into a mini muffin tin. 
Crimp edges with small fingers:
 Or fork tines:
 Fill carefully, all the way to the top:
 And bake.

Hmm. I don't remember how long they baked. If I were to do it right now, I would bake them at 400° for 5-10 minutes, then turn the oven down to 350° and check them every 10 minutes. Anybody want to test that out for me?

And of course, be sure to top with a dollop of whipped cream.

Pumpkin pie perfection.