A Personal Mini Pumpkin Pie
When you live far from family during the holidays it’s not always possible to travel back for the big family meal. At one point in my life I lived about 8 hours away by car and traveling back with holiday traffic was not ideal, but that didn’t mean I had to go without some of my favorite parts of a holiday meal. I wasn’t about to make and consume an entire apple or pumpkin pie, so I started making mini-personal pies instead. I have continued this tradition to this day and find it helpful when family members have different preferences for which pie they would like to have over the holidays.
My first task was to find smaller pie plates, I found 6″ pie plates that would either feed 2 people or 1 person who wants leftovers. The second step was the pie dough. The recipe below will make a ball of dough for one 9″ bottom pie crust or two 6″ bottom pie crusts, so depending on what type of pie you are making consider the need for a top crust or not. Lastly, the filling. I generally cut recipes in half and I’ve been pretty successful with the outcome. I have a pumpkin pie recipe below that you can enjoy making or find your favorite pie and make the needed adjustments.
Have you made a personal pie before? If so, what they did you make? Leave a comment below
Great Resource on Blind Baking
Ingredients
- PIE FILLING
- 1/2 Can (7.5 oz) - Pumpkin
- 1/2 Can (7oz) - Condensed Milk
- 1 Egg
- 1/2 Teaspoon - Cinnamon
- 1/4 Teaspoon - Ginger
- 1/4 Teaspoon - Nutmeg
- 1/4 Teaspoon - Salt
- PASTRY DOUGH
- 1 1/2 Cups - All-Purpose Flour
- 1/2 Cup - Shortening
- 1/2 Teaspoon - Salt
- 3-5 Tablespoons of ice cold water
Method
- Heat oven to 425 degrees
- PASTRY DOUGH
- In a food processor, add flour, shortening and salt. Pulse until combined
- While the food processor is running add 1 tablespoon at a time until dough comes together. Not too dry or too wet, but crumbly and sticks together when you pinch
- Turn dough out onto plastic wrap. Form into a ball and place in the refrigerator for 15-30 minutes while you make the filling
- PIE FILLING
- In a large bowl mix pumpkin and condensed milk
- Add egg, cinnamon, ginger, nutmeg and salt. Whisk together
- After the dough had a chance to chill in the refrigerator place half of the dough in-between two sheets of wax paper. Roll the dough until it larger than the 6" pie plate by 2-3 inches
- Place dough into the pie shell. It's ok if the dough cracks you can repair with extra dough pieces. Form the crust. Poke fork holes at the bottom and blind bake for 12 minutes or until edges are golden
- Blind bake the pie shell by first poking the bottom of the dough with a fork and bake for 15 minutes at 425 degrees. Remove from the oven and after 3-5 minutes pour your filling into the half baked pie crust
- Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 30 minutes. Insert toothpick 1 inch from edge, if clean then it's ready
Nicole Bedard
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 7 year old and enjoying a good cup of coffee.
Anonymous November 9, 2016 (9:42 am)
Love the graphics….a big fan
Nicole Bedard November 9, 2016 (9:56 am)
Thank you so much!