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Add in egg and whisk into smooth and even mixture. Set aside. Roll the pie dough into a large circle approximately ⅛-inch thick. Use a 3.5-inch round cookie cutter (or the rim of the pumpkin puree can) to cut out 9 circles. Use any scrap pieces of pie crust to cut out small pieces for garnish on top.
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This pumpkin pie hack is perfect for the holiday dessert season! Consider using a biscuit cutter to cut and serve up an entire pie. Set up your mini pumpkin pie bites on a cake plate or serving tray with whipped cream on each one. This is a perfect way to dish up those giant $5.99 store-bought pumpkin pies from Costco or Sam's Club.
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Make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust. Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes.
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Directions for making mini personal pumpkin pies. Press a 1.5 or 2 inch round cookie cutter or biscuit cutter (that's been sprayed with non stick cooking spray) into the pie gently turning back and forth against the edge of the pie crust, without cutting into the top portion of the crust. Work your way from the outside edges of the pie inwards.
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In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
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Instructions. Press a 1 1/2-inch round cookie cutter into the cooked and chilled pie, turning back and forth gently to cut through to the bottom of the crust. If the cutter does not remove easily, use a spoon or offset spatula to gently press down in the middle of the cut out.
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Remove from the oven and lift the sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack. Lower the.
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In a small bowl, lightly whisk the egg with the water to create an egg wash. Use a pastry brush to brush the border of the crusts with the pumpkin filling. Carefully place a top crust on each and lightly press the edges together. Use the tines of a fork to crimp the edges and seal. 1 teaspoon water, 1 egg.
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Make the filling. Place the pumpkin purée, sweetened condensed milk, egg, pumpkin pie spice, and salt in a medium bowl and whisk until smooth. Fill the mini pies. Fill each mini pie with 3 tablespoons of filling. Each pie will be about 2/3 of the way full, but the filling will puff and rise in the oven.
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1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed. 2a. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together as you cut. Chill the cut butter cubes for 15 minutes. 3a.
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Once that's done, turn the pie 90° clockwise. Next, score the pie again, making sure the second line is perfectly perpendicular to the first. Now, you should have four equal segments. Use your knife to draw a line in the center of each section, leaving you with eight slices.
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Bake your pumpkin pie for five more minutes on 425 degrees, and then turn the heat down to 350 degrees, and set your timer for 40 more minutes. The pie filling may puff up a bit, but it will settle back down when it cools.. and cut out leaf shape. Place pie crust and leaf decoration in the freezer to chill before filling. To make the filling.
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2. Spray the inside and outside of a biscuit cutter with nonstick cooking spray. Round cookie cutters work too; just make sure the cutter you use is deep enough to handle the depth of your pumpkin pie, and try to use handled cutters — it'll make things way easier for you. 3. Cut straight into your ready-made pumpkin pie.
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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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While the oven is preheating, arrange the pie crust leaves on top of the unbaked pumpkin pie [ 1] in a decorative pattern. Press down lightly on the edges of the leaves to adhere them to the pie crust. Ensure the leaves are evenly spaced and cover as much of the pie as desired. Cover the edges of the pie crust [ 2] with foil to prevent them.
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Cut out indentations along the top, bottom, and sides of the face to mimic the ribbed indentations of a pumpkin. Make a filling by beating pumpkin puree, eggs, brown sugar, half-and-half, cinnamon, allspice, ginger, salt and nutmeg until smooth. Pour the filling into the pastry case and top with the cut-out face. Bake and enjoy.