Presenter:  Kelly

Introduction:

Happy Veteran’s Day!!  I loved having the day off so that I could get creative!!  And, my coworkers will be delighted to know that I whipped these cookies up today to share in the office tomorrow…making good use of my time.  🙂 

I made up this recipe a few week ago, but wanted to make them a 2nd time to perfect them!  These will be great to serve throughout this holiday season.  These mini pumpkin pies have the sugar cookie crust that we know and love for Christmas, while the pumpkin filling is all Thanksgiving!  Thanks to Pillsbury premade sugar cookie dough, these are ready to go in just about 30 minutes.

Resources:

Procurements:

  • 16.5 oz. Pillsbury Sugar Cookie Dough
  • 1 c. canned pumpkin puree
  • 3/4 c. evaporated milk
  • 1 egg, lightly beaten
  • 1/3 c. granulated sugar
  • 1/2 t. cinnamon
  • dash of ground cloves
  • pinch of salt

Operating Procedures:

Preheat the oven to 350 degrees.  Next, line your muffin pan with the muffin liners.  With your cookie scoop or spoon, add about 1.5 tablespoons of cookie dough to each liner.  Smush the dough down with your (clean) fingers or a shot glass to create a crater in each.  Pop the cookies into the oven and bake for 10 minutes.  After 10 minutes, gently tap the bottom of the pan to let the cookie cups fall into place.  Leave them in the pan.

DSC_0074

Smushed and ready for baking!

DSC_0076

Voila! Cookie Cups!

While the cookies bake, in a mixing bowl, whisk together the remaining ingredients.  Add the filling to the hot cookies and place back in the oven for another 15 minutes until the filling is cooked.  Let cool for 2 minutes before you finish cooling on a wire cooling rack.   

DSC_0729 (2)

Proposals:

Pass the whipped cream!

Closing Remarks:

These cookies are so much fun!  Everyone loves something miniature!!  Enjoy them!

Have extra pumpkin puree remaining?  Check out our Caramel Pumpkin Cheesecake Spread!

Bet you can't eat just one!

Bet you can’t eat just one!

Cookie Crusted Mini Pumpkin Pies
Yields 18
Mini pumpkin pies served up in a cookie crust will be the hit of the holidays!
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 16.5 oz. Pillsbury Sugar Cookie Dough (in the tube)
  2. 1 c. canned pumpkin puree
  3. 3/4 c. evaporated milk
  4. 1 egg, lightly beaten
  5. 1/3 c. granulated sugar
  6. 1/2 t. cinnamon
  7. dash of ground cloves
  8. pinch of salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Next, line your muffin pan with the muffin liners. With your cookie scoop or spoon, add about 1.5 tablespoons of cookie dough to each liner. Smush the dough down with your fingers or a shot glass to create a crater in each. Pop the cookies into the oven and bake for 10 minutes. After 10 minutes, gently tap the bottom of the pan to let the cookie cups fall into place. Leave them in the pan.
  3. While the cookies bake, in a mixing bowl, whisk together remaining ingredients. Add the filling to the hot cookies and place back in the oven for another 15 minutes until the filling is cooked. Let cool for 2 minutes before you finish cooling on a wire cooling rack.
Notes
  1. Serve with whipped cream!
Five to Nine Creations http://www.fivetoninecreations.com/
Facebooktwitterpinterestmail