Introduction: Mini Pumpkin Pi-es

By
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. 
Pi Day Pie Challenge

Participated in the
Pi Day Pie Challenge