Mini Maple Pumpkin Pies

I made these Mini Maple Pumpkin Pies with the Babycakes Mini Cupcake Maker for Thanksgiving! I didn't have a recipe to follow made for the cupcake maker and wasn't really sure if this would work out or not so I made a regular pie also. This recipe was enough to make 10 mini pies and 1 regular pie.

   

Easy Maple Pumpkin Pie

(adapted from Taste of Home)

3 eggs

1 cup of canned pumpkin

1 cup evaporated milk

1/2 cup sugar

1/4 cup maple syrup

1-1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1 deep dish or 2 regular 9" frozen pie shells for regular pies

or

2 roll out refrigerated pie crust for mini pies

Mix together first 7 ingredients in mixer until fully mixed.

For Oven Preparation: Preheat oven to 400 degrees. Pour mixture into 1 deep dish or 2 regular 9" pie shells. Bake for 10 minutes. Cover crust edges with foil to prevent burning. Decrease temperature to 350 and continue baking for 40 minutes or until knife inserted comes out clean. If desired, use additional pastry shell and small cutters to cut out leaf shapes, dip cut out pastry shell in sugar. Place cut outs on parchment lined cookie sheet. Bake at 350 for about 5 to 7 minutes or until they start to brown.

I made one regular sized pie like this and used the rest of the mixture for the mini pies.

   

For Mini Pumpkin Pie Preparation:

Roll out Refrigerated Pie Crust and use the pie shell cutter that comes with the Babycakes Mini Cupcake Maker to cut out pie shells, using larger side. Place in cool cupcake maker, and use the pie tool to press in the shell.  Cut off excess shell using the small side of the pie cutter tool.

Fill the shells with pie mixture, each pie takes about 1-1/2 tablespoons of mixture. I used a coffee scoop, which worked perfect to prevent drips.

Close the cupcake maker and set timer for 20-22 minutes. Check doneness with toothpick.

Unplug cupcake make and let cool in cupcake maker, until comfortable to touch and remove. I used a plastic spatula to remove and let finish cooling on wire rack.

They turned out perfect! These mini pies turned out to be quite popular, perfect just to grab and go!

Compared to the regular pie, the mini pies baked up tasting just the same, same texture, same doneness.  I really like the extra flavor of maple in the pumpkin pie too!

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These Pies are Shared at:

Sweet as Sugar Cookies: Sweets for a Saturday, Crumbs and Chaos: Seasonal Inspiration, Tatertots & Jello: Weekend Wrap-Up Party, Blissful & Domestic: Feature Friday, Serenity You: Serenity Saturday, Six Sisters' Stuff: Strut Your Stuff Saturday, A Well-Seasoned Life: Sweet Indulgences Sunday


Mrs. Fox's Sweets 2011 Thanksgiving Recap

It's here...
Happy Thanksgiving!

Thanksgiving begins such a wonderful time of year, the air is cool, a relief from the hot summer! Most of all, this time of year is all about being with friends and family! By now, I am sure you all already have your menus planned and the turkey is probably in the oven, but if you are looking for an extra sweet for the table, this is what I made for 2011!

Turkey Cake Pops

Fall Harvest Cake Pops

Fall Harvest Cookies with 3 Different Easy Ways to Decorate

Turkey Cupcakes

Fall Leaves Pumpkin Cream Cheese Cupcakes

Maple-Walnut Pumpkin Pie

Oreo Turkeys

Tiny Turkey Dinner Cupcakes

Fall M&M's Cupcakes                       Fall Brownies

 

Wishing you and yours a very Happy Thanksgiving!

 

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Maple-Walnut Pumpkin Pie

This recipe was hanging on my wall just waiting to be made as the "November" recipe in the Pillsbury 2011 Calendar, you can also find it on the Pillsbury Website. I have changed it very slightly and noted those changes.

Pie Ingredients

1 roll-out refrigerated pie crust

1 can of 100% Pure Pumpkin

1 can of sweetened condensed milk

1-1/2 Pumpkin Pie Spice

2 eggs

2 tablespoons maple syrup

Streusal Ingredients

1/4 cup packed light brown sugar

2 tablespoons margarine, cold

2 tablespoons AP flour

1/4 cup chopped walnuts (I thought this wasn't enough and used 1/2 cup)

 

Unroll pie crust and place in 9 inch pie plate, my plate was 9-1/2 inches, which didn't leave much for fluting. Mix pie ingredients in mixer until smooth. Bake in preheated 425 degree oven for 10 minutes. While pie is baking in medium bowl mix streusal ingredients, cutting in butter until mixture is crumbly. After the pie has baked for 10 minutes, remove pie from oven and top with streusal, some of this is quite powdery and that is fine, use it all. Cover the edges of pie crust with foil and place back in oven decreasing temperature to 350 and bake for an additional 30 to 35 minutes, until butter knife comes out clean. There will be a little streusal on the knife. After the pie was done, I did wish to brown the streusal a bit more and turned the oven on broil leaving the oven door cracked to better watch it, just a minute or two. Remove from oven and cool for 2 hours. Serve with whipped topping, I used fat free whipped topping. Refrigerate leftovers.

I could hardly wait to cut into this pie! Until last year I had only had regular pumpkin pie. Last year I made a Gingersnap Pumpkin Pie, it was fabulous, and every since then I expect more than the average on the can pumpkin pie! Sure those are good too, but this is great! I do have to say that I did find it quite hard trying to take a picture that would even remotely show you how great this pie is, the pictures just aren't good enough. I wish I could just reach out and hand you a slice!

The streusal topping give a little crunch, a little more texture. The maple flavor with the pumpkin was a perfect combination. After this, I really don't know if I can go back to "normal" pumpkin pie! I am sure some don't like all the extras, so I probably will still bake normal pumpkin pies on occasion, but let me tell you, you need to try this!

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This Pie is Shared with:

Six Sisters' Stuff: Strut Your Stuff Saturday, Crumbs and Chaos: Seasonal Inspiration, Sweet as Sugar Cookies: Sweets for a Saturday, Serenity You: Serinity Saturday, Rae Gun Ramblings: What We Wore and Made Wednesdays, A Well-Seasoned Life: Sweet Indulgences Sunday, Cupcake Apothecary: A Themed Bakers Sunday, Home Savvy A to Z: Savvy Homemade Monday, Mom's Crazy Cooking: This Weeks Cravings (Thanksgiving), It's a Blog Party: Delicious Dishes, Moms Crazy Cookie: This Weeks Cravings (Homemade Pies)

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Fall Leaves Pumpkin Cream Cheese Cupcakes (Improv Challenge)

Fall Leaves Pumpkin Cupcakes with Cream Cheese Icing

Wow has this been a roller coaster! It was such a surprise when the original hostess to the "Improv Cooking Challenge" suddenly resigned. A BIG Thank You to Karen from Frugal Antics of the Harried Homemaker for taking over and continue with the "Improv Challenge!"

Continuing with the regularly scheduled ingredients:

Pumpkin and Cream Cheese

This month I decided to go with what I know...

Cupcakes!

For the Cupcake itself, all you need is 2 ingredients:

100% Pure Canned Pumpkin & Spice Cake Mix

Mix the 2 ingredients in mixer on medium for about 2 minutes. Bake in preheated 400 degree oven for about 16 minutes, until toothpick comes out clean. Cool completely. Makes 18 cupcakes.

  

Next up: The Icing!

The icing that I made is a spin on the regular decorating buttercream that I usually make. It was as simple as replacing the shortening and some of the margarine with cream cheese and just working towards the right consistency with adding the powdered sugar, same as I do with the buttercream. We all liked this cream cheese icing so much and it reminded us of yummy cheesecake! I definitely plan on using this icing in place of buttercream more often and it works great for 1M swirls!  Because of the cream cheese, these cupcakes will need to be refrigerated.

  

Cream Cheese Icing

8 ounces regular cream cheese (not low fat, it just doesn't come out right in my experience!)

1/2 stick of margarine (1/4 cup)

3 to 4 cups of powdered sugar

In mixer, combine cream cheese and margarine, add in powdered sugar 1 cup at a time until pipable consistency. If it is not at pipeable consistency, add more powdered sugar or chill in the refrigerator, it will thicken up some in there. This will ice about 20 cupcakes.

For the leaves I used the Wilton Nature Fondant and Gum Paste Mold. Using a small brush, dust the cavity to be used with a little bit of cornstarch. I found that I did not need to redust each time. I molded all the leaves, and let them sit on parchment paper while icing the cupcakes.

The red, yellow, and orange fondant leaves are made with Wilton Fondant. The brown/chocolate fondant is by Fondarific. I have just started using this in the past week, after someone had recommended it to me and let me tell you it taste like chocolate candy! They have all flavors, even coffee flavored! Currently, they offer a sample pack on the  Fondarific Website that all you have to do is pay shipping for, totally worth it!

I piped the cream cheese icing onto the pumpkin cupcake with the Wilton 1M tip and added a few leaves to each.

Super YUM and just in time for Thanksgiving!

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These Cupcakes are Shared at:

JD's Mom: Thanksgiving Traditions

Miz Helen's Country Cottage: Full Plate Thursday

The Artsy Girl Connection: Pin'Inspirational Thursdays
Happy Hour Projects: Freestyle Friday
Tatertots & Jello: Weekend Wrap up
Mom's Crazy Cooking: This Week's Cravings (Thanksgiving)



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Improv Challenge Participants:

Flashback to Thanksgiving 2010!

It's Flashback Friday!

This is a once in awhile segment that I created to show you some of my past adventures before I began blogging!

I can't believe November is already here! To kick of the month, I am sharing the desserts I made last November!

These cupcakes were created with just a box of Spice Cake Mix and a can of Pumpkin. The frosting is canned cream cheese frosting. The leaves my daughter created with homemade fondant!

I believe this was our very first time using any type of fondant. Here is a close up to show the marbled effect!

This is just a regular pumpkin pie from a store bought crust and following the directions on the can of pumpkin. I wanted to decorate it up a bit, so I used the 2nd crust to cut out leaf shapes. I then dipped the shapes into sugar and applies the outside ring of leaves before baking. I applied a few additional leaves in the last few minutes of baking.

 Even a simple pie can taste better when it is a little more decorative! Even though I had a long dry spell without baking cakes or cupcakes. I did make Pumpkin Pies on occasion during that time and had a few disasters with that too. However, everyone was delighted to see the Pumpkin Pie decorated like this!

Quite a few sweets served at Thanksgiving Dinner last year!

The small plate of leaf shaped cookies to the left are Gingerbread Cookies.

These were the presliced cookies that are in the refrigerator sections at the grocery store. I sandwiched 2 together with chocolate frosting on the inside and rolled in chocolate jimmies.

These Cupcakes I made from the "Hello, Cupcake!" Book. Again using a Spice cake with a can of Pumpkin, needless to say that combo with chocolate wasn't my favorite.

Here's a close up of my Turkey Cupcakes!

This had to have been my favorite dessert from last Thanksgiving.

I saw this made on the Rachel Ray Show, it is called Anne Thorton's Gingersnap Pumpkin Pie. The crust is made with crushed gingersnaps.

I served each slice topped with a Gingerbread Man cookie!

These next 2 were made after Thanksgiving, but fit here as well.

These are Pumpkin Pies Bites inspired by Bakerella. They were made in mini cupcake pan. I used homemade pie crust dough cut with a Pumpkin Shaped Cookie Cutter. I was having the hardest time getting the homemade crust into the mini cupcake pans. That is when my teenage daughter came to the rescue and did the job for me. The pan we had only holds 12, so we used the rest to make the dessert below.

This was basically just a square pumpkin pie with only crust on the bottom, equalling less calories and a lot less work than the Pumpkin Pie Bites!

Those are a few ideas for the upcoming month! The Gingersnap Pumpkin Pie is the best, definitely worth trying, the recipe is linked above.  

As for this year, I have no clue what I am going to bake up for Thanksgiving! Stay tuned to find out!