Mini Maple Pumpkin Pies
Made With Our
Directions
Item No.
161003
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Ingredients
- 2 ready-to-bake pie crusts
- 2 cups heavy cream
- 2 egg yolks and 4 whole eggs, lightly beaten
- 1 cup Stonewall Kitchen Maple Pumpkin Butter
- Whipped cream for serving
Directions
- Preheat oven to 325°F.
- Use a biscuit or cookie cutter to cut 5 inch circles from the dough. (Alternatively, you can cut circles free-hand with a knife.)
- Place circles into the cups of a standard muffin pan and gently press down to create mini pie crusts. Use a fork to lightly poke holes in the pie shells.
- Bake 5-10 minutes or until just dry and turning golden. Remove and set aside until ready to fill.
- Heat cream in a small, heavy saucepan. Warm thoroughly but do not simmer. Remove from heat and stir gradually into beaten eggs.
- Add Maple Pumpkin Butter and mix well.
- Pour custard into pre-baked mini pie shells. Do not fill to the very top as the custard will puff slightly.
- Bake approximately 15-20 minutes or until custard is set. An inserted knife or toothpick will come out clean.
- Cool before serving with plenty of whipped cream.
