Easiest Way to Make Speedy Individual Pumpkin Pies

Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Quick Individual Pumpkin Pies. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Individual Pumpkin Pies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Individual Pumpkin Pies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Individual Pumpkin Pies is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Individual Pumpkin Pies estimated approx 10 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can have Individual Pumpkin Pies using 16 ingredients and 14 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Individual Pumpkin Pies:

1. Pies
2. 15 oz can of Pure Pumpkin Puree (Not Pumpkin Pie Filling)
3. 3 eggs
4. 1 cup Evaporated milk
5. 3/4 cup Packed light or dark brown sugar
6. 2 tbsp Unsalted butter
7. 1 tsp Vanilla extract
8. 1 tsp ground cinnamon
9. 1/2 tsp ground ginger
10. 1/4 tsp ground nutmeg
11. 1/4 tsp salt
12. 1 box Pie dough. Comes with two ready to bake rolls of dough. Or make your own!
13. Whipped topping
14. 1 cup Heavy whipping cream
15. 2 1/2 tbsp Powdered (Confectioners) Sugar
16. 2 tbsp Maple flavored whiskey (or use vanilla extract) But the maple whiskey gave it a nice maple flavor but did not taste alcoholic. If using an extract, only use 1 teaspoon instead)

Steps to make to make Individual Pumpkin Pies

1. Preheat oven to 350°
2. Remove thawed dough from packaging and place on a floured surface. Thin out just a bit with rolling pin. Use a 6 inch cookie cutter, or 6 inch bowl and cut 6 circles from dough. You will need both pieces and may need to rework the dough and roll out again to get the sixth one.
3. Note: I used a Texas Muffin tin which makes six larger muffins instead of 12 regular sized ones, but if you wanted to make regular sized ones do the same prep but cut your dough smaller.
4. Place dough into muffin pan making sure you presses down all the way on the bottom and sides. Bunch of the dough a bit around the edges, crease how you would like. No need to grease the pan if using the prepared dough and a non stick pan.
5. In a large mixing bowl, beat the eggs with a fork until all mixed together. Add the can of pumpkin puree and the evaporated milk. Mix well with a wisk.
6. Melt the butter.
7. Slowly add the spices, extract and butter to the pumpkin mix and wisk until very well incorporated.
8. Pour mix into prepared muffin pan. Fill them to the top. You will have a little filling left over.
9. Bake for 50 minutes, checking at 40 and 45 minutes. The filling should be set, but a little jiggly in the center.
10. Remove from the oven and let them cool in the pan on a cooling rack. When mine were still warm but cool enough to touch I took them out and let them finish cooling on the rack while I made the whipped topping.
11. To make the whipped cream topping, let bowl, whisk or mixers, and heavy whipping cream chill in the freezer for about 10 minutes. Have the sugar and flavoring ready. Pour cream into cold bowl and add the sugar and whatever flavoring you used.
12. Incorporate ingredients then use an electric whisk or beaters on low speed to start, increasing to medium after a minute. Beat on medium for a few minutes until starting to stiffen up a bit. Turn it on high and soon your whipped cream will be stiff enough where if you stuck your finger in to taste, you would leave evidence (a finger swipe mark!) But how else would you tell if it is done!?
13. Put a big dollop of whipped cream on each pie and serve!
14. Optional: I had some of the pie crust dough left over so I rolled it out and cut it into long strips and pressed them into a mixture of cinnamon and sugar, twisted them up and placed them on a piece of tin foil and stuck them in the oven for 5-7 mins while the pies were cooking then I stuck one in each pie. My boyfriend and I each had a chilled shot of Crown Royal Maple too. Delicious!

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So that's going to wrap it up for this special food Recipe of Award-winning Individual Pumpkin Pies. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!