:a
low-sugar halloween treat
Mini
Pumpkin Pies
adapted
from Weelicious Lunches
makes
approx. 30 hand pies
ingredients
- 2 packages ready-made pie crust (or make your own whole-what pie crust)
- 1 12-ounce can pumpkin puree
- 3 teaspoons brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 cup chia seeds
instructions
Preheat the oven according to your pie crust
package.
Cream together all the ingredients from pumpkin to
chia seeds. Roll out the dough and use small cookie cutters–mine are the Wilton
Halloween Cookie Cutter Set and
about 3 inches across. Use any design you like, but make sure to do a pair for
every pie. Two ghosts, two pumpkins, etc.
Put the cut out dough on a cookie sheet lined with
parchment or a silicone baking sheet. Fill a small bowl of water, then use your
finger to dab the edges of the crust. (This will make it stick.) Put a teaspoon
of pumpkin filling in the middle and add a matching cut-out on top. Press the
edges down, wipe away any oozing pumpkin and move on.
Once you’ve assembled a whole pan, pop it in the
oven for about 12-15 minutes. Keep an eye on them, don’t let them get too brown
and they’ll be delicious.
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