Mini Bourbon Pumpkin Pies
By Wilton
ITEM # 3165880P43
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.

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Mini Pie Pan-6 Cavity 16.5"X11"
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ITEM # 13555164
$12.99
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Wilton Mini Pie Dough Cutter Set-Autumn
By Wilton
ITEM # 13555248
$3.99
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Wilton 16X10 Non-stick Cooling Grid
By Wilton
ITEM # 7833932
$4.19 Reg. $5.99
30% off Wilton Bakeware & Tools
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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.