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In honor of Pi Day, I made mini pumpkin pies using my muffin top pan!

Ingredients:
  • 1 cup canned pumpkin
  • 1/4 cup granulated sugar
  • 1/4 cup heavy whipping cream
  • 1 egg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pie crust
Directions:
  1. Preheat oven to 350 degrees. 
  2. Mix together all ingredients (except pie crust) until combined. 
  3. In a perfect world, you'd have a cookie cutter that's just a bit larger than the 3.5 inch muffin top crevices. In the real world, you use whatever round shape you have on hand (in this case, a bowl) and roll the dough out a little to make up for the size. Uneven edges = more crust! Right?  
  4. Ball up the scraps and re-roll on a lightly floured surface. Using a pi cookie cutter (or freehand for the artsy types), cut out the pi shape and place on a plate. 
  5. Fill your mini pies with the pumpkin mix and top with pie crust pi. 
  6. You can use an egg wash here if you want a darker crust (egg yolk and a little water for a nice shiny golden crust)
  7. Bake for about 20 minutes or until the filling is set and the crust is golden. 
Oh, how cute. I love mini pies.
The muffin top pan was perfect - plus you can use it to make awesome deep dish cookies. :D

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