How To Make Mini Pumpkin Pies With Pie Crust (Sip Bite Go)
Learn how to make mini pumpkin pies with pie crust. These cute desserts fit all the goodness of an entire pumpkin pie into a handheld pumpkin pie treat. When I first saw this recipe on Wandering Hoof Ranch, I reached out to Diana to ask if I could share it. And she said yes!
Preheat Oven to 375 degrees In a large bowl, whisk together the filling: 2 eggs, pumpkin puree, pumpkin pie spice, and condensed milk, until combined. In a separate bowl, crack and whisk the third egg then set the bowl aside to use as an egg wash.
Make the hand pie dough circles. Use a hand pie press tool or cut 3-5” circles by hand. Alternatively, you can cut the dough in squares which will make triangles when folded.
Brush ½ inch of egg wash along the outside of the pie circles using a pastry brush. Add about 1-2 tablespoons of filling to the center of the pie dough circles. Fold mini pumpkin pies in half and seal together by pressing the egg wash brushed dough together.
Add mini pies to a baking sheet lined with parchment paper. Brush the top of the mini pies lightly with remaining egg wash. Use a fork to poke a couple holes in the top to release steam while the pies cook.
Bake mini pumpkin pies for 25-30 minutes until golden brown. Remove from oven and allow to cool before serving. The insides will be hot!
Notes
To help make these tiny pumpkin pies, you’ll want a food processor, whisk, pastry brush, baking sheet, parchment paper, and ahand pie press - if you have one.
To make them fancy, plate these mini pies with some whipped cream or ice cream and caramel.
Special thanks for sharing your photos, Diana. To check out the original mini pumpkin pies recipe, head on over toWandering Hoof Ranch.