Sunday, November 18, 2012

Recipe (Re)creation: Mini Pumpkin + Pecan Pies

These little pies are the perfect treat to complete your Thanksgiving feast.  Not nearly as intimidating as a whole slice of pie, these mini pies give you a little taste of dessert without taking you over the edge.  You can make a variety of different types, but I just focused on my two favorite Thanksgiving flavors and based my creations off of this recipe from Dashing Dish.  These would make great little treats at a holiday party too.  The possibilities are endless...

Makes 30 Mini Pies


For Pecan Pies

  • 15 mini phyllo shells
  • 1 large egg
  • 4 tsp brown sugar
  • 2 tbsp honey or maple syrup
  • 1/4 tsp vanilla
  • 1/2 cup chopped pecans
  • 1 tbsp butter, melted

For Pumpkin Pies

  • 15 mini phyllo shells
  • 1/3 cup egg whites
  • 1/3 cup pureed pumpkin
  • 1 tsp pumpkin pie spice
  • 1/3 cup sugar
  • 1/3 cup cottage cheese
  • 1 cup whipped cream (optional topping)

-Preheat the oven to 350 degrees F and distribute phyllo shells on two baking sheets.
-In a medium bowl, combine all the ingredients for the pecan pie, except the pecans.
-Then stir in the nuts and scoop 1 small spoonful of the mixture into 15 of the phyllo shells.
-Next, mix all the pumpkin pie ingredients in a blender until smooth.
-Scoop 1 tsp or more of the mixture into each phyllo shell, distributing evenly.
-Bake each sheet of mini pies for 10-15 minutes, watching closely.
-Let the pies cool and top the pumpkin pies with a dollop of whipped cream.
-For an additional treat, serve the mini pies with a generous scoop of vanilla bean ice cream.

~Now you may give thanks~

No comments:

Post a Comment