Mini Pumpkin Pies

Bite-Size Pumpkin Pies!

Thanksgiving tradition in our home calls for Apple and Pumpkin Pies so, in addition to baking Mini Apple Pies, I baked bite-size Pumpkin Pies. Referencing Sally’s Baking Addiction, the recipe below combines hers and mine. Shhh–don’t tell. I couldn’t wait until Thanksgiving to try one. Hon, it was delicious!

Warm holiday wishes to you and your family.

Before baking and after.

Tips:

  • Grease or line mini muffin cups in two 24-count mini muffin pans.
  • Use a 2.5 inch cookie cutter or a 1/3 cup measuring cup to cut dough into small circles.
  • Sally’s Baking Addiction says, “These mini pumpkin pies are dough heavy– lots of crust in each bite. The filling really has to stand out, so we’ll use flavorful brown sugar and extra pumpkin pie spice.”
  • SBA also suggests using a touch of black pepper. “No one will know it’s there– all they’ll taste is a delightfully spiced flavor.”

Ingredients:

  • 2 unbaked pie crusts (homemade or store bought)
  • 1 (16oz) can cooked pumpkin
  • 2 eggs
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup non-dairy creamer
  • small pinch black pepper (optional – see note)

Directions:

  1. Prepare pumpkin pie filling by beating 2 eggs, then adding remaining ingredients and mixing thoroughly.
  2. Preheat oven to 375°.
  3. Roll pie crusts to 1/8″ thickness on a lightly floured surface. Using a 2.5-inch cookie cutter (or 1/3 cup measuring cup), shape mini crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
  4. Place the small circles of dough into greased or lined 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
  5. Evenly spoon cold filling into each unbaked crust, filling to the top.
  6. Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini pies pop right out using a spoon to scoop them up. Cool, then serve at room temperature or refrigerate until chilled and serve cold. Filling deflates a bit as they cool.
  7. Cover leftover pies tightly and store in the refrigerator for up to 5 days.

Notes:

Store any leftover Mini Pumpkin Pies in the refrigerator for up to 5 days OR wrap, freeze, and defrost at a later date.

Yield: 48-50 mini pies

Mini Apple Pies

Thanksgiving Looks Different This Year!

Searching for a way to serve the holiday meal in a safe, individualized way, we’ve ordered take-out and soup containers, baked easy-to-serve desserts, and will be gathering outside on our front porch. You’d think forming mini pies in a 12-count muffin pan would be easier than rolling out dough for regular-sized pies, but it took way more time. Thanks to Live Well, Bake Often for the recipe. The results will be worth it!

Happy baking, hon! And hope you have a happy Thanksgiving.

Ingredients:

  • 2 pie crusts (homemade or store bought)
  • 2 1/2 cups chopped apples, approx. 6 (I used a combo of Granny Smith and Gala.)
  • 1/4 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg
  • dash of cloves and touch of honey
  • optional, egg yolk for egg wash and decorator’s crystal sugar or some other decoration

Directions:

  1. Preheat oven to 425°.
  2. Roll pie crusts to 1/8″ thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
  3. Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
  4. In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg, cloves and honey until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).
  5. Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. (Tip: For criss-cross pattern, no need to weave– lay 3 to 4 thin strips in one direction, then 3-4 thin strips in other direction.)
  6. Optional: Brush egg yolk on tops of pie to enhance golden color. Sprinkle decorator’s sugar on top. On the mini loaf pan pies, I sprinkled sugar snowflakes.
  7. Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

Notes:

Store any leftover mini apple pies in the refrigerator for up to 4 days. Reheat in the microwave before serving. OR wrap and freeze pies and defrost thoroughly before serving.

Yield: 12 mini pies

Roasted Autumn Vegetable Soup

Image source: Taste of Home

Thanksgiving’s around the corner, which means lots of baking and cooking! This year will be significantly different as we plan to host the holiday meal outside. Hubby’s installed heaters, created a plastic barrier for a corner of the porch, and we’re altering the meal with ease of serving in mind. There will be less of us as no one’s visiting from out of town, but leftovers are welcome!

I usually serve Velvety Vegetable Soup, but wanted to change it up. Taste of Home’s recipe for Roasted Autumn Vegetable Soup is a winner! It’s easy to follow, hearty, savory, and my new favorite!

Happy cooking, hon!

Ingredients

  • 2 pounds sweet potatoes (about 4 medium)
  • 2 pounds carrots (about 8 large)
  • 1-1/2 pounds parsnips (about 6 medium)
  • 2 large onions, quartered
  • 6 garlic cloves, peeled
  • 1/4 cup canola oil
  • 3 cartons (32 ounces each) chicken broth
  • 1 cup fat-free evaporated milk (I used 1/2 cup non-dairy creamer.)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley and sage

Directions:

  1. Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
  2. Transfer vegetables to a Dutch oven. Add broth, milk (or non-dairy creamer), salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
  3. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Yield:

12 servings (4 quarts)

Holiday Dinner, Glazed Roasted Chicken

Tasty may have re-posted the “Brisket Battle” video, but I didn’t have a brisket on hand to cook for Passover. Instead, my niece (shout out to Eli) and I tried a recipe from The Hadassah Jewish Holiday Cookbook, Traditional Recipes from Contemporary Kosher Kitchens. The aroma from the Glazed Roasted Chicken made the whole house smell good, as did our side dish of roasted potatoes and onions. Yum!

Hon, happy cooking for whatever holiday you celebrate!

 

 

Glazed Roasted Chicken
Ingredients:
  • 6 to 7-pound chicken
  • salt to taste
  • 1 orange
  • 1 small onion, quartered
  • Freshly ground pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup white wine
Glaze Ingredients:
  • 3 Tablespoons unsalted margarine
  • 3 Tablespoons Dijon mustard
  • 2 Tablespoons honey
  • 1 Tablespoon apricot preserves
Directions:
  1. Preheat oven to 350 degrees F.
  2. Wash chicken and pat dry. Salt the cavity.
  3. Quarter orange and squeeze all the juice over the chicken. Put rind and quartered onion inside the cavity. (For pieces of chicken cooked separately, place a couple of rinds and quartered onions around chicken pieces.) Tie legs together.
  4. Sprinkle chicken with salt, pepper, thyme, and rosemary.
  5. Place chicken in roasting pan and pour wine into bottom of roasting pan.
  6. Roast for 40 minutes
  7. Combine glaze ingredients and, after first 40 minutes, spoon or brush over entire chicken. If wine in bottom of pan is evaporating, add a little more. Roast 1 hour longer, basting often, or until chicken is done.

Serves 8 to 10