Mini pumpkin pie with flowers in the crust instead of the traditional pie crust. Sprinkle the pie with homemade whipped cream and sprinkle with cinnamon and sugar before serving.
- Prep Time 20 minutes
- Cook Time 15 minutes
- Total Time 35 minutes
Ingredients :
1 15 ounce can Libby’s Pure Pumpkin
1 12 ounce can evaporated milk
¾ cup sugar
½ teaspoon salt
2 large eggs
½ tablespoon to 1 tablespoon pumpkin pie spice; depending on your taste.
One recipe of pie dough either homemade or store bought.
Instructions :
Whisk the eggs in a large bowl.
Add the pumpkin, sugar and pumpkin pie spice and mix well.
Add the condensed milk and stir to combine.
Set aside and prepare the dough.
Roll out the pie dough on a lightly floured surface.
Cut out the shapes with the biscuit cutter in the shape of a flower and place them in the recesses of the muffin tin, sprayed with non-stick cooking spray.
Remember to spray the top of the muffin tin as well.
Using the special filling tool, pour the cake batter into the muffin mould.
Position the flower tips so that they are flat on the muffin tin.
Use a biscuit scoop to fill each baking dish about ⅔ full.
Brush the edges of the pastry with egg cream before baking.
Bake in a preheated oven at 400 degrees for 15 minutes, checking after 10 minutes.
Allow the muffins to cool slightly in the baking moulds, then transfer them to a wire rack.
Just before serving, add the whipped cream and sprinkle the tips of the mini-muffins with cinnamon/sugar.
