Mini Pumpkin Pies

Mini Pumpkin Pies

Pumpkin Pie.

The. Thanksgiving. Dessert.

These little bites of Thanksgiving goodness are a fun way to have your pumpkin pie with a twist on Thanksgiving day. They are the perfect ratio of pumpkin to crust to whipped cream. They are also adorable…and who doesn’t want an adorable Thanksgiving dessert?

Mini Pumpkin Pies

from Bakerella

2 – 9 inch pie crust (You can use homemade or store bought. In all honesty store bought is slightly easier to work with, but the cost is a bit high for what is actually in pie crust. I used this wonderful recipe, you can use refrigerated ready-to roll pie crusts)

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Circle Cookie Cutter

Preheat oven to 350 degrees.

Use cookie cutter to cut 12 circles from each pie crust.Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. (You will have lots of extra batter if you are making the mini pies) Spoon mixture into each pie crust. Bake for 12-15 minutes. Cool and top with whipped cream. You can use cool whip or whip cream from a can, but homemade whip cream is quite holds up better and tastes amazing.

Whipped Cream

Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla

Combine cream, sugar, and vanilla. Whip until light and fluffy. Pipe onto pies and enjoy.

Makes 24 pies. Keep refrigerated.

 

 

 

Strawberry Pie & Life Lessons

Strawberry PieSometimes things, for whatever reason, just don’t work out.

This pie, for instance, is one of those things.

I had made this pie for Mother’s Day. I was so excited about how delicious it was going to be. Homemade crust, a layer of cream cheese and strawberry deliciousness. It should have been amazing…and I guess it did taste that way. The shear chemistry of this pie did not work out, at least not making it 24 hours ahead. I got to my grandparents for lunch, opened it up and…wanted to cry. I had made strawberry soup. The cream cheese and strawberry layer were at odds with one another, breaking down and creating strawberry soup. Should have known.

At least the Peanut Butter Trifle I had made for my brother still looked perfect.

Another thing that just didn’t work out this year: going to Uganda. I say that a little flippantly but I do not mean it in such a way. But honestly, how does one transition between pie and Africa?

A few months ago I had posted that after five years, I was finally going to go back to Uganda. In June, I would be boarding a plane and going to love on some of those sweet, sweet Ugandan babies.

In April, we found out that wouldn’t be the case.

Without going into a lot of detail (about surgeries and other fun things of that nature),  our partners and our dear friends from Uganda are actually still here in the states and will be for most of the summer. Since we had not paid for our airfare yet, we were able to cancel the tickets and hope for next year. There have been so many reasons why this has been good. So so good for our Ugandan friends. So good for lots of other reasons…but somedays I want to be selfish and throw a pity party. Those are the days I have to trust and be thankful for changed plans and the nice reminder that this life isn’t about me.

After exploring lots of different avenues, we will be taking a trip to Chicago with our team. We will have the opportunity to serve at an after school program and encourage a sweet spunky widow who we will be staying with.

Chicago is so different than what any of us had in mind.

Unlike a silly strawberry pie…soup…whatever, I know us not going to Uganda this year isn’t an accident. It is part of a plan.  It’s for His glory.

No Bake Peanut Butter Pie

I’m a little surprised I haven’t ever posted this recipe. This is a summertime favorite. It is cool and refreshing and super easy. I have been making it for a while, and my brother and husband are big fans!

No Bake Peanut Butter Pie 

1 (8 ounce) package cream cheese
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Chocolate, reeses peanut butter cups etc for garnishing
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; garnish with desired toppings, cover, and freeze until firm.

 

Pink Lemonade Pie

Nora will be here this week, so I made this Pink Lemonade Pie to celebrate. I figure we will have lots of pink in our house now, so might as well start with some pink dessert. This recipe was actually on my Baking Resolutions post a while back, so I guess there is one more to cross off the list. This pie is a little something different and you have to love the color. Perfect for warm weather!

Pink Lemonade Pie

Crust

2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter

Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan.  Mix until the crumbs have absorbed the butter and the mixture is uniform.

Press the crumbs across the bottom of the pan and up the sides. Using a drinking glass to press the crumbs up the sides works well.

Bake for eight to ten minutes at 350 degrees.  Let cool completely.

Pink Lemonade Filling

1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons fresh lemon juice (if you want you can cut back this a little to soften the lemon flavor)
Pink gel color if you desire

I also folded in about a cup of whipping cream to the filling, I thought the lemon was a bit heavy for pink lemonade dessert.

Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.

Slowly add the lemonade concentrate and lemon juice and continue beating.  The pink lemonade actually will color the pie a nice light pink shade, so you only have to use the color if you want it to be more intense.

Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.

Topping

1/3 cup shredded coconut
pink gel food coloring
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Place the coconut in a small jar . Add a drop of food coloring and seal. Shake until the coconut turns pink.

Whip the cream until stiff, adding the sugar and vanilla in the process.

Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the pink coconut.

Freeze the pie until firm and enjoy!

Coconut Cream Pie Squares

It is Pi Day (you know a 3.14159…) I don’t think I have paid any attention to Pi since highschool.

So what better way to celebrate with a pie recipe?

As I get older, I think I appreciate pie more and more. This was my first time making real coconut cream pie…and I was really happy with the results!

Coconut Cream Pie Squares from Dough Puncher

Crust:
2  cups flour
3/4-1 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)

Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
Roll out on a floured surface, and place in a 13×9-inch pan. Bake at 350 for about 20-25 minutes, until lightly golden. Let cool.

Vanilla Coconut Pudding:

2 2/3 cups coconut milk

2 2/3 cups whole milk

2 egg
1 cup sugar
1/2 cup cornstarch
1/4 tsp salt
2 tsp vanilla
2 2/3 cups sweetened, flake coconut

In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.

Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla
1 cup coconut

Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.

* It may be a bit confusing that there is both coconut milk and whole milk. Due to the fact that I doubled the recipe, I chose to use both whole milk and almond milk, bringing the total amount of milk to 5  1/3 cup for the coconut pudding. 

Pumpkin Pie: A Thanksgiving Tradition

It is safe to say that pumpkin pie is a Thanksgiving tradition. At the request of my husband and brother, I normally make a pumpkin pie in a graham cracker crust. I will have to admit, I would rather have a nice slice of chocolate cake rather than a piece of pumpkin pie, but none the less, I make one every year…I just don’t eat it.  There are so many recipes out there for a great pumpkin pie. I thought I would share a few of them with you…in case you are looking for a great recipe for Thanksgiving!

Traditional Pumpkin Pie – This recipe is your basic traditional pumpkin pie recipe.

Pumpkin Pie by Paula Dean – This recipe is a little different because the pie contains cream cheese, but that make it sound even better to me!

No Bake Double Layer Pumpkin Pie – A little twist on this great tradition!

Apple Pie

Happy 11.11.11. Happy Veteran’s Day! I thought we could celebrate with some Apple Pie…I like this recipe because it has a little bit of caramel flavor.

Apple Pie

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
1 teaspoon apple pie spice
1 teaspoon vanilla
8 Granny Smith apples – peeled, cored and sliced
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Remove from heat and add apple pie spice and vanilla.
Meanwhile, place the bottom crust in your pan. Combine apples and sauce in a large bowl and then place in your prepared pan. Cover with a lattice work crust. (Lots of tutorials out there…just google it).  Brush crust with egg whites and sprinkle with cinnamon and sugar. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
Recipe adapted from Allrecipes.com