Mini Pumpkin Pies
Thanksgiving is almost here – we’re talking in hours now! – and while everybody else is worrying about their turkeys and trying to narrow down the spread of perfect side dishes, we can’t help focusing on something else entirely: dessert! And we all know when it comes to Thanksgiving, dessert means PIE.
There’s just one problem with our Thanksgiving dessert dreams, although it’s a tasty one: there are always too many options! Even if you narrow down the options to just pie, you know that you, Mom, Grandma and all the aunts just can’t resist making their own particular specialty, and the result is an over-loaded dessert table that’s as tempting to the palate as it is dangerous to the waistline. So how to enjoy all the delicious variety without over-stuffing? Shrink those pies— with mason jar rings!
We’ve done it before with berries, but we’re even more excited by these Mason Ring Pumpkin Pies! They’re the perfect pumpkin treat for Thanksgiving, and the mason rings makes getting them the just-right size a piece of cake— or rather, pie! Let us show you how, then read on for the full recipe. And if you’d rather use a muffin tin to make some Mini Pumpkin Pies? We’ve got THAT recipe for you right here!
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Mason Ring Pumpkin Pies
Makes 12 to 15 mini pies
Prep Time: 25 minutes
Total Time: 1 hour
- 1 – 8-ounce package cream cheese, softened
- ½ cup granulated sugar
- 2 eggs and 1 yolk
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1-½ teaspoons pumpkin pie spice
- 2 refrigerated pie crusts
- Egg wash
- 12 to 15 regular mason jar rings with lids. The lids can be ones that have been previously used for canning.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a sheet pan with parchment paper. Place the canning lids inside the rings, with the rubber seals facing down, and place on the lined sheet pan.
- Begin to prepare the filling by placing the softened cream cheese and the granulated sugar together in a medium bowl. With a hand mixer, mix the softened cream cheese and sugar together until smooth.
- Add the eggs and the 1 yolk, the pumpkin puree, vanilla and pumpkin pie spice to the cream cheese and sugar mixture, and mix until smooth. Set aside.TipHero
- On a lightly floured surface, roll out the pie dough. Use a 3-inch round cutter to cut out 12 to 15 dough rounds, rerolling as needed.
- Once you have your 12 to 15 dough rounds, use any remaining dough scraps to cut out 12 to 15 small decorative and autumnal shapes: leaves, pumpkins, acorns, etc. Use a paring knife to score the tops of each small shape.TipHero
- Place each dough round in the prepared mason jar rings and crimp the edges. Brush each edge with egg wash.
- Fill each crust with 3 tablespoons of pie batter.TipHero
- Brush each decorative cut-out with the remaining egg wash, and gently place one in the center of each pie.TipHero
- Bake for 15 to 20 minutes or until set.TipHero
- Remove from the oven and allow to cool. Top each pie with whipped cream and serve.
How adorable are these perfect little pies?! They’re exactly the right size to give you a taste of the ideal Thanksgiving dessert without filling you up too much, and the fact that they’re cute doesn’t hurt, either. Plus, using the mason rings makes it so easy to make them the right bite-sized shape. Great!
Do you think you’ll give these Mason Ring Pumpkin Pies a try this Thanksgiving, or maybe even this Christmas? Have you ever made mini pies before? What other flavors and pie varieties would you like to try, and how would you make this recipe your own? Tell us if you give them a try and let us know how they turn out for you!
Recipe adapted from Allrecipes