Mini Bourbon Pumpkin Pies
By Wilton
ITEM # 3165880P43
DESCRIPTION +

SUPPLIES & TOOLS:

  • 1 package (14 oz.) refrigerated pie crusts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup firmly-packed brown sugar
  • 1 can (15 oz.) pumpkin
  • 2 eggs
  • 1 cup heavy whipping cream
  • 2 tablespoons bourbon, optional
  • Wilton┬« Mini Pie Pan
  • Wilton┬« Harvest Mini Metal Cutter Set (leaf, pumpkin cutters used)
  • Wilton┬« 16"x10" Cooling Grid

DIRECTIONS:

  1. Preheat oven to 375┬░F. On lightly floured surface, unroll both pie crusts. Cut six 5" circles and press into mini pie pan. Use leaf and pumpkin cutters to cut shapes from scraps of dough.
  2. In large bowl, stir together cinnamon, salt, ginger, cloves and nutmeg. Add granulated sugar, brown sugar, pumpkin and eggs; whisk until well combined. Whisk in cream and bourbon. Fill crusts with 1/2 cup of filling or until nearly full. Carefully lay pastry leaves and pumpkins on top of filling.
  3. Bake 22-26 minutes or until center of pie jiggles only slightly. Cool in pan 20 minutes. Remove to cooling grid; cool completely. Refrigerate at least 3 hours.
Makes 6 mini pies.

SHIPPING & RETURNS +

SHIPPING

Standard Delivery

You can usually expect delivery within 6-10 business days from your order date (business days are Monday-Friday, excluding Holidays).  You’ll receive an email with tracking information when your order is shipped.   Please allow up to 5 business days to receive your tracking information.  

Some items sent directly from our suppliers may take longer, and will ship separate from the remainder of your order. 

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HASSLE-FREE RETURNS

Creativity shouldn’t be complicated, so you can return items for FREE any time to our stores for a hassle-free refund with a smile. Personalized Fabric and Custom Headboards purchased online cannot be returned. You can also return online items by mail.  See Full Return Policy for Details> 

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Please enter a value greater than 1 Please enter a value less than 1000000 item(s) in stock
Ship: select a color | style above to see availability Ship: Not available for shipping Ship: In Stock + FREE SHIPPING Ship: In Stock Ship: Out Of Stock - Not Available for Shipping
Ship: Out Of Stock
Pick-Up: select a color | style above to see availability Pick-Up: Online Only - not sold in stores Pick-Up: In-store purchase only Pick-Up: Out Of Stock Pick-Up: FREE Store Pick-Up Pick-Up: Not Available at This Store
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Wilton® 16X10 Non-stick Cooling Grid
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ITEM # 7833932
/yd Reg. $5.99 /yd
QTY
+
Please enter a value greater than 1 Please enter a value less than 1000000 item(s) in stock
Ship: select a color | style above to see availability Ship: Not available for shipping Ship: In Stock + FREE SHIPPING Ship: In Stock Ship: Out Of Stock - Not Available for Shipping
Ship: Out Of Stock
Pick-Up: select a color | style above to see availability Pick-Up: Online Only - not sold in stores Pick-Up: In-store purchase only Pick-Up: Out Of Stock Pick-Up: FREE Store Pick-Up Pick-Up: Not Available at This Store
Available the same day if ordered by 5pm.

SUPPLIES & TOOLS:


DIRECTIONS:

  1. Preheat oven to 375┬░F. On lightly floured surface, unroll both pie crusts. Cut six 5" circles and press into mini pie pan. Use leaf and pumpkin cutters to cut shapes from scraps of dough.
  2. In large bowl, stir together cinnamon, salt, ginger, cloves and nutmeg. Add granulated sugar, brown sugar, pumpkin and eggs; whisk until well combined. Whisk in cream and bourbon. Fill crusts with 1/2 cup of filling or until nearly full. Carefully lay pastry leaves and pumpkins on top of filling.
  3. Bake 22-26 minutes or until center of pie jiggles only slightly. Cool in pan 20 minutes. Remove to cooling grid; cool completely. Refrigerate at least 3 hours.
Makes 6 mini pies.