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 can of Libby's Pure Pumpkin.
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. Make sure you check out my homemade recipe for 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.
This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. Your purchase helps support this site and the fun things I share. For more information, please click HERE.
Flower Shaped Mini Pumpkin Pie
Place the cut out dough into a muffin pan; making sure the pan is sprayed well with non-stick cooking spray. Depending on the size of the pumpkin pies you want, you can use either a mini muffin pan or a regular sized muffin pan.
Using a scoop, spoon the pumpkin pie mixture into the pie crust. I love to use my cookie scoops from Pampered Chef.
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.
Don't forget to check out my hubby's blog, Manning the Wall.