Mini Halloween Pies
Delightful mini pies filled with pumpkin puree and spices, perfect for Halloween celebrations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package pre-made pie pastry (or homemade)
- 1 cup pumpkin puree
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 egg (for egg wash)
- Whipped cream (optional for serving)
- Decorative sprinkles or icing (for Halloween design)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out your pie pastry on a clean, flat surface to about 1/8 inch thick.
- Cut out circles using a round cookie cutter or the rim of a glass.
- In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
- Place one pastry circle on a parchment-lined baking sheet and add about a tablespoon of filling.
- Top with a second pastry circle, sealing the edges with a fork.
- Beat the egg and brush the top of each pie with the egg wash.
- Optional: Cut out small shapes in the top of the pastry for decoration.
- Bake for 20 to 25 minutes until golden brown.
- Let them cool on a wire rack before serving.
Notes
These pies can be stored at room temperature for a day or refrigerated for 3-4 days. They are also freezable for up to three months.
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://hwepodcast.com/mini-halloween-pies-halloween-pies/