Monday, November 3, 2014
Plush Pumpkin Pies
And onto the desserts! The Momma-to-Be had been craving pumpkin, like all of us during the Autumn season. So I made these mini Pumpkin Pies for her!
My Baking Addiction
What you need:
48 1.75 inch premade miniature tart shells
1/3 cup granulated sugar
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1 large egg (room temperature)
1 cup pure pumpkin puree
1 tsp pure vanilla extract
1 5-oz can evaporated milk (small can)
fresh whipped cream for garnish
How to make them:
Preheat oven to 350˚F.
Line a baking sheet with parchment paper.
In a medium bowl with an electric mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla, and evaporated milk.
Beat until well combined and smooth.
Line mini tart shells on prepared baking sheet.
Using a small cookie scoop or a measuring spoon, spoon in 2 teaspoons into the tart shells.
Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and filling appears to be set.
Carefully remove mini pumpkin pies to a cooling rack.
When cooled top with whipped cream then ENJOY!
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