Mini Pumpkin Pies

2014-12-27
  • Yield : 4
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 13m
  • Ready In : 18m

Mini Pumpkin Pies $1.05 Per Pie

I REALLY like a good pumpkin pie but making a whole pie when your the only one in the household that has the craving seems less then stellar so I am trying to work on smaller mini portions of my favorite foods. This is was one of those days when I saw I had a can of pumpkin puree in the cupboard and my mind started going off on what I could make with whatever I had around the house.

I just happened to have a package of Pillsbury Crescent rolls left over from my Taco Bread recipe. So I thought why not throw it at the wall and see if it sticks?…and oh yes; it did indeed stick.

Baking is made so easy now a days with puff pastry and pre-made dough’s you buy at the store but I am slowly working my way to making absolutely everything from scratch. Now sometimes time is money and I know people are pressed for time but really thinking you know how to do something and actually doing that something can change a person into well….a better more well rounded individual. So that’s MY plan anyway and I know i’m not alone in this journey.

Take your time, enjoy the process of cooking because it can teach you a lot about not just preparing food; but also about life, patience, humility and thinking of others and what they might like.


Mini Pumpkin Pies
Print Recipe
Mini Pumpkin Pies $1.05 per pie
Servings Prep Time
4 Pies 5 Minutes
Cook Time
13 Minutes
Servings Prep Time
4 Pies 5 Minutes
Cook Time
13 Minutes
Mini Pumpkin Pies
Print Recipe
Mini Pumpkin Pies $1.05 per pie
Servings Prep Time
4 Pies 5 Minutes
Cook Time
13 Minutes
Servings Prep Time
4 Pies 5 Minutes
Cook Time
13 Minutes
Ingredients
Servings: Pies
Instructions
  1. Pre-heat your oven to 375 degrees. All you need is really just two ingredients....croissant rolls and a can of pumpkin. The rest is a little bit of sugar and spices; so easy gotta love it!
  2. In a bowl add your pumpkin, sugar, cinnamon, nutmeg, ginger, cloves and salt . Mix until blended and give it a taste to make sure it's where you want it.
  3. Lay out your crescent dough by rolling them out then add your pumpkin filling. I used about a spoonful for each one but it's up to you in the end but remember you need enough space to enclosed the filling completely so I do not recommend going anymore then a spoonful and a half.
  4. Fold your dough over on top of itself to form a sort of ravioli looking pastry. Use a fork to press down on the edges to both lock in the filling and give it that professional look.
  5. Bake at 375 degrees for 12-13 minutes or whatever the directions on the package says. I was wondering how these would turn out but they came out a golden brown crispy on the outside but soft in the middle. I can say that making small personal size treats is much easier on the wallet and the stomach lol Mini Pumpkin Pies *Top with Cool Whip to make it a home run!!
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