I enjoy bake in muffin tins. They're cute, bite-sized, and prepare up a lot faster. I’ve shared Muffin Tin Meatloaves and Appear Pancakes in Muffin Tins. Today, I’ve baked cute small pumpkin pies inside a muffin tin. They create for perfect individual portions. These could be a terrific way to ready your cake for dessert this Thanksgiving.
Recipe for Muffin Tin Pumpkin Pies:
- pumpkin cake filling for just one 9-inch cake
- 2 9-inch cake crust doughs pre-produced from a box or I really like this recipe from Martha Stewart
- bowl or round standard 4 inches across
- muffin tin
- whipped cream
Makes 12 small pumpkin pies
1. Prep your dough. Utilizing a bowl or 4 inch round standard, eliminate 12 circles out of your 2 9-inch cake crust doughs.
2. Place each circle right into a pre-greased muffin tin. Press them in, letting the edges show up for any fun look. Score the foot of your dough having a fork to help keep the crust from bubbling as it cooks.
3. Pour your filling into each muffin tin cup. Fill these to the top. I love to make use of the recipe for filling in the pumpkin can. But there are plenty of effective recipes available where one can use fresh pumpkin to create your filling. *Used to do have some filling remaining. I made use of it having a homemade graham cracker crust recipe *
4. Bake your muffin tin pumpkin pies at 425* for fifteen minutes. Then turn your heat lower to 350* and bake them for twenty five-half an hour. (This really is 15-twenty minutes under a normal cake)
5. Let these awesome on the wire rack for a few hrs to allow the pumpkin filling set.
6. Give a dollop of whipped cream to every individual muffin tin cake.
Now it’s ready for visitors to savor following a scrumptious dinner. It’s also great for everyone at parties for any fancy dessert.