Saving money with coupons, frugal recipes and freebies!

Monday, October 8, 2012

Muffin Tin Pumpkin pies! Its Fall in the Air

Recipe for Muffin Tin Pumpkin Pies:
  • pumpkin pie filling for one 9-inch pie
  • 2 9-inch pie crust doughs – pre-made from a box or I love this recipe from Martha Stewart
  • bowl or round cookie cutter 4 inches in diameter
  • muffin tin
  • whipped cream
Makes 12 mini pumpkin pies
1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling. *I did have a little bit of filling left over. I used it with ahomemade graham cracker crust recipe*
4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)
5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
6. Add a dollop of whipped cream to each individual muffin tin pie.









Reactions:

0 comments:

Powered by Blogger.

Follow Me on Face Book -Daily Freebies Posted!

Friend Blog Award!

Friend Blog Award!

Check out the mom blogs!

Check out the mom blogs!

One Lovely Blog Award! Thanks!

One Lovely Blog Award! Thanks!

Follow by Email

Golden Heart Award! Thanks!

Golden Heart Award! Thanks!

Blog Awards!

Blog Awards!
Thank You So Much!

Follow Me on Twitter!

Follow frugalsouthern on Twitter

Search This Blog

Loading...

Follow me to save money on Pinterest

Follow Me on Pinterest

Foodie blogger