MINI PUMPKIN PIES
Fixings
Small PUMPKIN PIES
1 bundle (14.1 ounces) refrigerated pie hulls, 2 outside layers
1 can (15 ounces) pumpkin
1 can (14 ounces) improved consolidated milk
2 eggs
1 tablespoon McCormick® Pumpkin Pie Spice
1 teaspoon McCormick® All Natural Pure Vanilla Extract
VANILLA WHIPPED CREAM
1 cup weighty cream
1/4 cup confectioners' sugar
1 teaspoon McCormick® All Natural Pure Vanilla Extract
Directions
Preheat stove to 375°F. For the Mini Pumpkin Pies, unroll hulls on softly floured surface. Utilizing a 3 1/2-inch round shaper, cut out 6 rounds from each hull. Re-roll scraps as required. Press batter adjusts into biscuit skillet splashed with no stick cooking shower. Put away.
Blend pumpkin, milk, eggs, pumpkin pie flavor and vanilla in huge bowl until smooth. Fill hulls, filling each nearly to the top.
Prepare 25 to 30 minutes or until filling is set. Cool totally in container on wire rack.
In the interim, for the Vanilla Whipped Cream, beat cream, confectioners' sugar and vanilla in medium bowl with electric blender on fast until solid pinnacles structure. Serve small scale pies with Vanilla Whipped Cream and sprinkle with extra pumpkin pie zest, whenever wanted. Cool. Partake in the MINI PUMPKIN PIES recipec !!!
Small scale PUMPKIN PIES VIDEO :
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