Teaching Culinary Arts class during Thanksgiving, I taught the students how to make a pumpkin pie from scratch. Making muffin tin pumpkin pies gave the students some mini pies to take home and share with their families. Last year we did the same with apple pies, making muffin tin lattice top apple pies. They were beautiful!
Mini/Muffin Tin Pumpkin Pies
Here’s the way we made these mini pies. Check my posts for the pie filling and the best flaky pie crust. And if you want to make the pies from the pumpkin, here’s how. One pie filling recipe and a pie crust recipe for 2 pies made about 20 mini pies.
Directions
Once you have the chilled crust and made the pie filling, preheat the oven to 425°.
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Sprinkle a small amount of flour onto your working area. Use a rolling pin to roll out the dough into a rectangle, that’s about 9 to 11 inches.
- Using a biscuit cutter, cut 4-inch circles from the sheet of dough. You can buy a 4 inch biscuit cutter at kitchen stores, like Bed Bath and Beyond. I used an old commercial soup ladle with the handle removed.
- Melt about 2 tablespoons butter and brush inside the muffin tins.
- Place the cut pie crusts into the muffin tin.
- Using a soup ladle, carefully fill each muffin tin. You can fill them almost up to the top, but be careful not to fill past the top of the pie crust.
- Place into hot oven. Bake at 425° for 15 minutes, then turn the temperature down to 350° and continue to bake for about 20 minutes more, until the filling has completely puffed up in the middle of each mini pie.
- Place the muffin tin on a cooling rack, and let sit for about 5 minutes.
- Using a butter knife to help loosen the pies, remove them from the muffin tin and place them on a cooling rack to cool for about 15 minutes.
- Top with whipping cream and enjoy!
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