Quick! Name your favorite pie for the Fall.
Ever since I was a little girl I have loved Pumpkin Pie. The recipe I use is simple, it's on the back of the Libby's Pure Pumpkin can. I never buy the can of pumpkin that has the spices mixed in, I like to add my own in the way of Pumpkin Pie Spice. We had a function at our church recently and we all were to bring a fall dessert. I decided to bake Mini Pumpkin Pies but with a twist. I cut the dough into flower shapes. They looked really great with all the other yummy desserts.
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Using a flower shaped cookie cutter, cut out shapes in the pie crust. You can use a round or biscuit cutter for the shapes as well.
Place the cut out dough into a muffin pan; making sure the pan is sprayed well with non-stick cooking spray.
Using a scoop, spoon the pumpkin pie mixture into the pie crust.
Brush the pie crust with an egg wash and bake in a 400 degree preheated oven for about 15 minutes; checking often until a knife inserted in the middle of the pie comes out clean.
Let cool slightly before removing from the pans. Top with fresh whipped cream and a sprinkle of cinnamon/sugar before serving.
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