Foxy Mini Gingersnap Pumpkin Pies Recipes

GINGERSNAP PUMPKIN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
• Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
• Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees.
• Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after it's cooked.
• In a blender or food processor, blend all ingredients until smooth.
• Evenly divide the pie filling into pie crust.
• Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
• Let sit for 10 minutes or until cool. Gently remove from pan and refrigerate.
• Enjoy!

MINI PUMPKIN PIES

Steps:

• Roll out pastry dough to 1/4 inch thickness.
• Cut out 2-1/2" circles from the dough.
• You should have 15.
• Place each circle in a muffin cup and push in to fit pan.
• Preheat oven to 350 degrees.
• In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
• Add the pudding mix and beat until blended.
• It will thicken nicely.
• Add spices.
• Stir to combine.
• Fill pastry crusts evenly.
• Place in oven and bake for 30 minutes.
• Cool on rack.
• When cool, you can place in a rigid freezer container with layers of waxed paper in between.
• Freeze until needed.
• You can thaw these in the refrigerator or put in the microwave for about 1 minute.
• This depends on the wattage of your micro.
• If you want to add meringue, first mix together the cornstarch and cold water.
• Add to 1/2 cup boiling water.
• Cook over low heat until it thickens.
• Set aside to cool.
• Beat egg whites, dash of salt, and sugar until stiff.
• Add cooled cornstarch mixture to beaten egg white mixture.
• Put on pie, making sure it covers the edges well.
• Bake at 350 degrees for 20 minutes or until golden brown.

MINI PUMPKIN WHOOPIE PIES

Steps:

• Prepare cookies; Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
• Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
• Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
• Prepare filling; In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
• Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.