Description
A delightful assortment of mini Thanksgiving pies featuring a variety of flavors to celebrate the holiday season.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2 eggs
- 1 cup pecans, chopped
- 1 cup apple filling
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll out dough and cut into small circles to fit mini pie tins.
- For pumpkin filling, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and eggs until smooth.
- For pecan filling, mix chopped pecans, brown sugar, and vanilla extract.
- Fill half of the mini crusts with pumpkin filling and the other half with pecan filling.
- Bake for 20-25 minutes or until the filling is set and crust is golden.
- Let cool before serving.
Notes
- Feel free to customize the fillings with your favorite flavors.
- These pies can be made a day in advance and stored in the refrigerator.
- Serve with whipped cream for an extra treat!
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Thanksgiving Pie Sampler, Thanksgiving desserts, mini pies, holiday baking