Mini Pumpkin Pies
I realized I haven’t made a traditional pumpkin pie…EVER! I love using coconut milk when I make my pumpkin pie to add a twist and plus it’s lighter but the hubs recently asked for a good ole fashioned pumpkin pie and I will be honoring him soon with it. But in the meantime, I created a spread of mini pies for a holiday dessert table including these mini pumpkin pies. Mini pies are a great way to entertain during this time of the year and are always pretty on a dessert table.
Despite my excitement to reinvent classics, I know that sometimes people just crave and love those classic flavors of the season like pumpkin, cranberries and caramel. These mini pumpkin pies will satisfy those cravings. Starting with a simple, buttery and flaky pie crust, I filled these with a rich pumpkin pie filling and topped with homemade whipped cream. Delicious little delights that will be perfect after a feast…and also for Friendsgiving parties!
Grab the RECIPE for these mini pumpkin pies over on The Kitchenthusiast, the KitchenAid food blog where I am a regular contributor.
For pie crust
For pumpkin pie filling
For cranberry ginger filling
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