Oh how I L-O-V-E me some pumpkin pie! And these mini pumpkin pies are to die for!! Bakerella, the queen of cake pops, posted this fabulous recipe on her blog. I can't help but share it with my fantastic readers. I have received such wonderful compliments from you all - Thank you!! You propel my inspiration and desire to continue by leaps and bounds. I couldn't be more appreciative.
Enjoy this cute and simply sweet recipe.
Roll out a refrigerated pie crust. It comes 2 to a pack, so if you roll the crust a little bit thinner than it's packed, you'll have 24 pumpkin cut-outs.
Stuff the pie crust cut-outs into a mini muffin pan.
Press the dough down, in and around each muffin cup. Make sure the stem for the pumpkin remains sticking out. It's a good idea to alternate muffin cups so the stems don't touch - you'll end up baking 2 batches this way.
Fill each pumpkin to the brim with pumpkin filling.
When you pull the mini pies out of the oven, they will be puffed up, but unfortunately gravity takes over and they will fall a bit. No matter what, they are still so cute!!
Let the pies cool on a cooling rack.
So easy and so perfect for Thanksgiving. But, I lets be honest...who really wants to wait until then?? (Sound: Crickets) I thought so, no one.
Grab that chocolate and drizzle away!
Delicious!
Looking for something to use (and eat - wink!) right away? Pipe little jack o' lantern faces on the mini pies. I promise they will be devoured in a flash.
Have a wonderful day and remember, today is all we have. Take advantage of it.
Be Sweet.
-Kristy
