After having so much fun making miniature cherry pies over the summer, I knew I wanted to try making mini pumpkin pies for fall treats. I came across a recipe for Pumpkin Pie Bites on Bakerella and fell in love with her idea of turning the mini pies into mini jack-o-lanterns! These little pies will be perfect to serve at my annual Halloween party this year. I packaged up my first test batch into cute little boxes and gave them to coworkers and friends. They loved them!
Ingredients and Supplies:
• Pillsbury Pie Crust
• Libby’s Pumpkin Puree
• 2 eggs
• 1 can evaporated milk
• Spices: Clove, ginger, cinnamon, salt
• Chocolate Chips
• Mini cupcake pan
• Parchment paper
• Packaging supplies (ribbon, small gift boxes, personalized labels)
To prepare the crust, I first cut out strips of parchment paper and placed one in each cup of the pan to make it easier to remove the pies after baking. Next I cut circles using a glass slightly larger than the circles of my cupcake tin.
Press the circles of dough into each cup of the tin allowing the parchment paper to poke out on each side. I used the dough scraps to cut little stems for my jack-o-lanterns and pressed them onto each crust. Using a spoon, fill each cup with pumpkin filling and bake in the oven at 350 degrees for about 20 minutes or until the filling is set and crust is golden.
After the mini pies have cooled, melt about 1/2 cup chocolate chips in the microwave, stirring every 30 seconds. You can add in a little vegetable oil to make it more liquidy if you like. Transfer the melted chocolate into a plastic ziplock bag. Snip the corner with scissors and pipe the little jack-o-lantern faces onto each pie.
To package my pies up for gifts, I placed 2 pies each into a small gift boxes and decorated them with scalloped tissue paper, ribbon and a personalized label.
- Square Label • I chose the “Rustic” style in Spice.