Mini Pumpkin Pies Live Well Bake Often
Press lightly to fit the pan. Pour filling into each cup (leave a bit of space, they will puff up a little). Bake for 5 minutes at 425, then reduce oven temp to 350, and bake for a further 10 minutes or until knife inserted near center comes out clean. Cool, and serve.
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Set aside. In a large bowl, whisk together pumpkin, condensed milk, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Fill each pie crust evenly with the mixture. I used a cookie scoop. Bake in preheated oven for 30-40 minutes, or until the filling is cooked and no longer jiggly. Start Timer. Cool completely.
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Preheat your oven to 350 degrees F. Place paper or silicone liners in a muffin tin. Combine the pecans and coconut in your food processor and pulse it until they are crumbly. Add 1/4 cup of maple syrup, coconut oil, and 1/4 teaspoon of salt. Pulse the food processor again but stop when everything is mixed.
Mini Pecan Pies
Preheat oven to 375° F. Grease a mini muffin tin and set aside. In a large bowl, whisk together the pumpkin puree, heavy cream, light brown sugar, egg, vanilla, pumpkin pie spice, cinnamon and salt. Make sure ingredients are completely combined and smooth, about 3 minutes of whisking by hand. Set aside while preparing the pie crust.
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Preheat the oven to 400°F (204°C). To prepare the pie crust: On a lightly floured surface, roll the pie crusts out to ⅛" thickness. Using a 3.5-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
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Pecan Tassies are Mini Pecan Pies
In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Divide the filling between the twelve pie shells (about 3 Tbsp each). Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
Mini Pecan Pumpkin Pies Recipe Sunny Anderson Food Network
Instructions. Remove piecrusts from the fridge and let stand according to package directions. Preheat oven to 350°F. Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. In an ungreased 2-inch muffin cup pan, gently ease pastry rounds into the bottoms and up the sides; set aside.
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In a medium bowl, whisk the egg , egg yolk, corn syrup, sugar, pumpkin pie filling and vanilla. Stir in the chopped pecans. Remove the dough from oven and spoon approximately 1 tablespoon of the filling into each cup. Top each with 1 pecan half for garnish. Return the pans to the oven and continue baking for an additional 12 to 14 minutes, or.
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Sprinkle coconut sugar on the top. Toss to coat, or use fingers to scrape as much coconut sugar onto the pecans as possible. Add to the Sharp Superheated Steam Countertop oven and Bake/Reheat at 325º F for 10- minutes. If using a conventional oven, preheat to 325º F, and bake pecans for 14 minutes. Allow to cool.
Mini Pecan Pumpkin Pies Jamie Geller
Instructions. Preheat oven to 400 degrees F. On a lightly floured surface, roll the pie crusts out to 1/8-inch thickness. Using a 3 1/2-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scraps of pie dough to cut out the circles, if necessary.
Mini Pecan Pies
Acme Pie Co. Want to keep it extra local? So does this bakery, which sources its ingredients from as nearby as possible. The result this Thanksgiving is five different ultra-seasonal pies including pecan-chocolate-maple and pumpkin with ginger. // 2803 Columbia Pike, Arlington. A la Mode Pies and Ice Cream. Pick up or order delivery from this.
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Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray. In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until.
These Mini Pecan Pies are like individual, perfectly portioned deep
Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray. For the dough: In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts.
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Roll each piece into a ball and evenly press into each cup, until the bottom is covered. Bake 15 to 18 minutes, until the crusts are very golden, but not overly brown. For the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove dough from oven and spoon 1.
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Place the dough rounds into greased 24-count mini muffin pan (s). Press the dough flat into the bottom of the crevice and up the sides. Evenly spoon cold filling into each unbaked crust, filling to the top. Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes.
Mini Pecan Pies Recipe Mini pecan pies, Dairy free recipes dessert
Instructions. Whisk the eggs together in a medium bowl. 2 eggs. Add the sugar, pumpkin pie spice, and salt. 3/4 cup granulated sugar, 2 teaspoons Pumpkin Pie Spice, 1/2 teaspoon salt. Stir in the pumpkin puree and evaporated milk until evenly blended. 1 15 ounce can pumpkin puree, 1 12 ounce can evaporated milk.