Nov 22, 2016 - Soft and moist pumpkin crumb cake muffins with pumpkin pie spice and maple icing topping. My oven only goes up to 350 degrees. Filling deflates a bit as they cool. I don’t live in the US, and I haven’t had luck with an all-butter pie crust. My recipe website is dedicated to giving bakers confidence with tested recipes and baking tips. Spread filling evenly into the crust. 1 and 1/2 teaspoons ground cinnamon. It likely cracked because of the drastic change in temperature. Did you use canned pumpkin? Any guesses as to where I went wrong? If you don’t have all of the individual spices on hand, you could use 2 teaspoons of pumpkin pie spice or apple pie spice instead.. Cut the bread as … Nov 22, 2016 - Soft and moist pumpkin crumb cake muffins with pumpkin pie spice and maple icing topping. If greased well, the mini pies pop right out using a spoon to scoop them up. If the dough is just too hard right out of the refrigerator, let it sit at room temperature for 10 minutes. All-butter pie crust is the only way to go for pumpkin slab pie! Pumpkin Slab Pie Filling. I followed the recipe and oven temperature and baked it for 35 minutes. These pies are best stored in the refrigerator, so they aren’t ideal for shipping. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. While dough rests, prepare the filling: Combine sugar, pumpkin pie spice, and pumpkin puree in a small bowl. I’d say about 5-10 minutes at 375°F (191°C), then continue with step 6. Just made this, can’t wait to try once it’s cooled! I simply use paper towels to press out some of the excess moisture. ... Also, make sure to use pumpkin puree. Nov 23, 2020 - All of the delicious recipes from Sally's Baking Addiction. Required fields are marked *. The filling should *mostly* be set. I would turn off the oven a minute or two sooner so the pie doesn’t over-bake. I just made these for a Halloween party yesterday and they were delicious! Bake in my super flaky homemade pie crust in mini muffin pans. Instead of telling you how I do it, let’s show you the process. Not enough water? what did i do wrong? Thank you! I actually use the cream straight from the fridge since I didn’t have a reply in time, but it worked good anyway. Your full sized pumpkin pie is my absolute favourite, I usually make it every year for thanksgiving but didn’t this year because we moved away from my family and didn’t travel (thanks COVID ). You can sub in sweet potato puree for the pumpkin OR use my sweet potato pie filling. Spread the filling evenly over the dough, stopping at least 1/2-inch from the edges on the long sides. Ive been googling all over and cannot find a recipe for pumpkin pie bars/slab pie in a regular half sheet pan 12×18. Will definitely make again in the near future, Your email address will not be published. - 915.05k Followers, 411 Following, 96007 pins Jul 30, 2016 - Learn how to make pumpkin spice truffles dipped in white chocolate or dark chocolate. Pumpkin spice lattes, pumpkin donuts, pumpkin cookies, pumpkin spice potato chips (they exist! I made this pumpkin slab pie for our friends who visited over the weekend and while the pumpkin filling received glowing reviews, everyone commented on the thick, buttery, flaky pie crust. Nov 19, 2020 - Welcome! Hi Crystal! I’m thinking about also trying it for sweet potato pie. Thanks for sharing this! Grab a cookie, take a seat, and have fun exploring! A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Too cold? You can discard or freeze any extra filling. In this special FREE series, I reveal my most powerful SECRETS to great baking. Hi Mark, Yes! Be sure to measure out the 1/3 cup of pumpkin AFTER you blot it. She calls them baby pies. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice… How long would you recommend? A pumpkin pie for an actual army of people. I’m Sally, a cookbook author, photographer, and blogger. Thank you so much! I hope this helps. As a sign of my gratitude (and to keep the baking momentum going), I'm offering you the chance to win a brand new KitchenAid stand mixer plus an entire stack of my favorite baking cookbooks, including my 3 published cookbooks as well. This won’t really affect how the pumpkin pies taste, but if the filling consistency is thinner, the mini pies may take an extra minute or two in the oven. I just made this slab pie as a test run before Thanksgiving and while it tastes amazing, it bubbled up in the oven and then cracked as soon as it came out 🙁 Any idea what I could do to prevent this? My toddler loved to help make these. Thrilled to hear they were such a hit, Abby! See the Make Ahead & Freezing Instructions in the recipe notes for details. Hi Aubrey, it might be ok to use but for best taste and texture, I recommend making a new batch of dough. I used the all-butter crust with this recipe and it came out amazing! Could half and half be used in stead of both the heavy cream and whole milk? What should I make with them a little bit different than other mini pumpkin pies? Roll dough into a 15 x 10-inch rectangle using a rolling pin. PLEASE SEE MY, 2 hours, 30 minutes (includes pie dough chilling). It’s perfectly creamy and spiced with an ultra buttery flaky pie crust and a secret ingredient everyone loves! Thanks for your help! Hi Joan, I’m glad to help. Spread the batter evenly into the prepared pan. And I’ll be using regular muffin tins. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined. …I have lots of uncooked filling left over, can it be frozen in this state to use later? Thanks! You can help avoid the cracks by keeping the pie in the oven as it cools down. (One note, if you ever try my mini pecan pies, you need to pre-bake the crusts since the filling is so thin. These are FUN and let’s be honest… the cuteness is hard to resist. 1/4 teaspoon ground or freshly grated nutmeg3. 3. Sally! Channeling my favorite pumpkin pie recipe, I pretty much doubled each ingredient to make a much larger pie. ), pumpkin scented candles, and about a billion other pumpkin spice items this time of year. Press the dough flat into the bottom of the crevice and up the sides. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. In this special FREE series, I reveal my most powerful SECRETS to great baking. Shaping the dough was easy with a little help from mom and she could whisk the filling mostly by herself. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. I usually use Libby’s. I tried hers and it was good. Such a cute idea, Stephanie. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Perfectly creamy and spiced pumpkin slab pie truly feeds a crowd. ). Hi Sally! A lot of recipes are from my website, Sally's Baking Addiction. Do you know how many ounces or grams the egg should be so I can weigh it and be able to halve it? Bake for 35-45 minutes or until the filling is only slightly jiggly in the very center. The first week of every November is all about Thanksgiving Pies. Hi! Remove from the oven, set on a wire rack, and allow to cool completely. Most pie dough problems come from not adding enough water. Instructions Pie crust: I like to make sure my pie dough is prepared before I begin the mini pies. Notify me via e-mail if anyone answers my comment. If it’s cracking, the dough may not have enough liquid. Every store is out of heavy cream! This is such a fun one to do with children and was a huge hit for Thanksgiving. Sallys Baking Addiction Iced Pumpkin Coffee Cake. 1/2 teaspoon salt. To add some pumpkin into your life that isn't the usual pumpkin pie, try out this Chipotle Pumpkin Soup recipe that will have you warmed up in no time. It’s the same pan you need for pumpkin roll and pumpkin bars, too. I’m so sorry if this is all confusing. Could I substitute sweet potato filling for pumpkin? This recipe converted me– I never liked pumpkin pie before. I like how the leaves look placed on top of the baked pie rather than baking them directly on the pie. Think of Thanksgiving, and a festive table brimming with food comes to mind. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Thx SALLY for sharing this recipe, These look amazing! Set aside. PS. So here are over 40 non-pumpkin dessert ideas from other bakers and bloggers for you to whip up for your Thanksgiving tables. 1/8 teaspoon ground cloves3. I love when you share little bits about her. I’m always happy to answer this, but I figured it’d be most helpful to have a separate post dedicated to Mini Pumpkin Pies. You can sub in sweet potato puree for the pumpkin OR use my sweet potato pie filling. They taste exactly like the great pumpkin pie recipe but with a little more crust (which is great for people who just can’t get enough of that flaky, buttery goodness). Make sure your pie crust ingredients are extra cold. Guests can eat slices with a fork or hands. Such a delicious combination. Hi! So im trying it this Thanksgiving. Is it okay to just pour it in the muffin pan? In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended. I highly recommend at least 1/2 cup of ice water. Or does it have to be cooked before freezing? Made this with my daughter and we loved it! Your email address will not be published. Would the cooking times be about the same? Hi Kristy, does it look like the photo above? Any smaller and you’ll have some overflow. Use any leftover dough for some pie crust leaves. This recipe uses my homemade pie crust and a deeply spiced filling like my original pumpkin pie. The most important part! Use the correct size pan. Grease two 24-count mini muffin pans. Thank you for giving this recipe a try. Sally's Baking Addiction: This Pumpkin French Toast Recipe Is the Perfect Fall Brunch. Heavy cream is 33% milk fat or more so it is not whipping cream which is around 26 % milk fat. I think the pumpkin I used was too thin and moist. Then coat the pans with cornmeal. We hope you enjoy this recipe! Also, what a sweet little paragraph about Noelle and these ‘baby pies’! Sally's Baking Addiction | Sally McKenney, author of Sally's Baking Addiction. Heavy cream or heavy whipping cream. Four-Layer Pumpkin … Hi Elizabeth! The motherhood of everything pumpkin spice, pumpkin pie is the original source for our pumpkin fix. (I’m so glad to see this recipe since I am making Thanksgiving dinner for 15 pumpkin pie lovers!). How would you recommend I adjust to work this with a 12×18 pan? This recipe combines my tried and true flaky pie crust, a variation of my favorite pumpkin pie filling and a simple praline topping the crunchy topping as a wonderful contrast to the smooth and spiced pumpkin pie filling first, let's partially blind bake the pie … (I heard about this idea originally from Sallys Baking Addiction, then many people said it’s a MUST once I started talking about it! 1 cup (240ml) heavy cream… And the cute pie crust leaves too! If you’ve made my apple slab pie before, you’re familiar with it. I don’t recommend replacing the heavy cream though. I really want a pretty pie for Thanksgiving! Pecan Praline Pumpkin Pie | Sally’s Baking Addiction Posted on June 18, 2020 Author videobakery Comment(1) This pecan praline pumpkin pie combines flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. Or you can crack the egg, beat it, measure it (will be a few Tbsp), then use half of that measurement. Roll out the dough and cut it into shapes using leaf cookie cutters. With a new week comes a new pumpkin treat! PLEASE SEE MY. It’s a very popular recipe this time of year and one of the most frequent questions I receive is “how can I turn this into mini pumpkin pies?”. See more ideas about sallys baking addiction, baking… Thank you for this idea. I know some brands of canned pumpkin have a thinner consistency than others. You can definitely pre-bake these pie crust shells if you’d like. Should I put anything in there to thicken it? Then pour pumpkin mixture into the pan. There will be 2 winners and you can comment on the blog post to enter.  Thank you! Thanks! Any larger and you won’t have quite enough dough. Hi Toni, 1 large egg without the shell is about 50 grams. Embrace the Fall with these festive pumpkin muffins! Get the recipe from Half Baked Harvest. I refrigerated the dough overnight. They’re so convenient to serve, no cutting required. I always let my pie crust chill over night before rolling/shaping and highly recommend you do the same. But I have a lot of pumpkin filling and uncooked pie crust left overs. Bake the leaves separately. i’m baking the recipe and my filling is very thin, not thick at all. They’re fun, festive, and baked in a mini muffin pan. I have a 13-inch round ceramic pie plate from IKEA. Or can I ship these? This board features pins of recipes from my website, Sally's Baking Addiction including cookies, dinner recipes, cakes, cupcakes, muffins, quick bread, yeast bread, no-bake desserts, pie recipes, and more homemade baking recipes. Hope you love this one as much as The Great Pumpkin Pie Recipe! ... Sally's Baking Addiction. I can’t wait to make these for Thanksgiving How should I test if they are done? This delicious pumpkin pie filling recipe is adapted from my beloved pumpkin pie. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray. This may be an unanswerable question, but I would like to halve this recipe as we’re only having 3-5 people for Thanksgiving this year. Sally-I still have pie dough in the freezer from last Thanksgiving…good times use, or should I toss it and start fresh?? Make pie dough the night before... Prep the filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment– or simply using a whisk... Preheat oven to 375°F (191°C). Blotting pumpkin is a must for this recipe. Decorate pie with pie crust leaves and/or. Hi, I'm Sally from Sally's baking addiction and today I'm showing you how to make Pecan praline pumpkin pie. Make the filling: Using a handheld or stand mixer fitted with a whisk attachment … baked pumpkin autumn maple doughnuts. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Hi Sabine, The filling does seem thin after it’s all mixed but it will set as is bakes! How would I halve the egg? Hi Isabella, Room temperature is best. Place the dough rounds into greased 24-count mini muffin pan(s). Each ingredient plays an important role, so let’s review: Pumpkin: This is a big pie so we’re using lots of pumpkin. (When I placed them on top of the pumpkin pie filling, they moved around and looked a little odd once the pie was finished baking.). I’m unsure how much longer they will need but bake the pies until the center is just about set and edges are lightly browned. These mini pumpkin pies are an adaptation of my favorite pumpkin pie recipe. (Find all of my pumpkin recipes here.) Allow to cool for 5 minutes before removing from the pan. Nov 17, 2020 - On this board, it's always pumpkin spice season! You can discard or freeze any extra filling. But where does it all begin? See recipe notes on details for a standard muffin tin. It will still be cold, but even a few minutes at room temperature will help soften it up. Stir the dry ingredients into the pumpkin … If it’s cracking, use your hands to bring the edges back together. Simplify Thanksgiving dessert with one big pumpkin pie– a wonderful alternative to making a couple smaller pies! more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. I’m Sally, a cookbook author, photographer, and blogger. They will be finished baking when the center is just about set and edges are lightly browne. Preheat oven to 350°F. Can you use the leftover filling just to make muffins? My filling is super liquidy. It was Canadian thanksgiving 2 weekends ago. Hi! Today = problem solved. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl … 3/4 cup? Roll out very slowly and gently. Hi! Yes! Add the butter and shortening. We’ll probably just need to cut the crust circles a bit bigger, use more filling per pie, and potentially bake for a bit longer, but otherwise I can’t see why not! more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. 1/8 teaspoon fresh ground pepper. We’re doing the same thing here, only switching the filling. Here you'll find all pumpkin recipes including pumpkin bars, pumpkin pie, pumpkin muffins, pumpkin bread, pumpkin cookies, pumpkin spice coffee, pumpkin cake, pumpkin cheesecake, and more! See more ideas about recipes, sallys baking addiction, fall recipes. Click on the links or photos to be taken to the website for the recipe… I will start with one of my own, Pecan Pie Cupcakes . Should work just fine! Thanks for another great recipe! These are too cute. Can I just bake them longer? I would like to know at which temperature the cream has to be. I’m going to try doing this too! See more ideas about pumpkin recipes, recipes, pumpkin. i put all the ingredients together. Hi Star, I’m sure you could use this filling for hand pies, but they’ll be a little messy. PS: typo – “This crust is a my staple in my kitchen”. Should I put it in the fridge or at room temperature? Slab pie is cut into bars so it’s easy to slice, serve, and eat (and less messy). Look for the term “heavy” in the title. Not necessary today though.). Great desserts, great blog!. Harvest Spice Bread | Sally's Baking Addiction August 2020 I call this harvest spice bread because it combines some of the best flavors of the fall season including apple, pumpkin, and cinnamon spice. This pumpkin slab pie feeds a crowd. Either canned or fresh is just fine, just avoid pumpkin pie filling. Thank you!! Don’t skip the black pepper!!! Dec 1, 2020 - Welcome! By heavy cream do you mean whipping cream….? Delicious filling, but my first try at pie crust didn’t go quite perfectly. With quicker bake and cool times, plus no need for blind baking the pie crust, there’s no denying that mini pumpkin pies are easier than the full-size version. I think it’s because they’re just her size. This are going to be sooo good. A lot of recipes are from my website, Sally's Baking Addiction. Using a pastry cutter ( the one I own) or two forks, cut the … Enjoy! This board is filled with favorite fall recipes including fall desserts, pumpkin spice recipes, pumpkin pie, apple pie, spice cake, Thanksgiving recipes, and more! (I always use my fingers to “meld” any cracks back together– as if it were play doh.) Learn how your comment data is processed. . Each ingredient plays an important role, so let’s review: I use the same filling ingredients– only different amounts– for mini pumpkin pies too. Have you made my mini pecan pies or mini quiches before? Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes. Cover leftover pies tightly and store in the refrigerator for up to 5 days. So glad you enjoyed how it tastes! See rules in the blog … Hi Jenn, That should be fine. Or if you don’t want to mess with pie crust at all, you’ll appreciate my easy pumpkin pie bars instead. The weather here is too hot and humid so it melts super quickly, I’ve even tried FREEZING the butter and to work as quickly as possible using a food processor, but after I chill it (even overnight) and start rolling it out, the little specs of butter start to melt and it becomes a disaster…  SO, could I just use my favorite pie crust recipe (combo of shortening and butter, which works best) and double it? Cool, then serve at room temperature or refrigerate until chilled and serve cold. The Iconic Pumpkin Pie, of course. (would make 4 singles) I think I might end up using about 1/3 for the bottom (which means 3 single crusts combined) and use the remaining for decoration. So heavy whipping cream is fatter than whipping cream. I hope all of this can help for next time! Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. Hi! They’re on my list to make for a Halloween treat next weekend! Jun 11, 2019 - Explore Jenn C's board "sallys cookies", followed by 132 people on Pinterest. Top with. kept by ekmorgan707 recipe by sallysbakingaddiction.com. I’m not 100% sure, so just keep your eye on it. A friend told me of a way to make crust for pumpkin pie, grease the pans heavily with butter. Feel free to use your favorite pie crust recipe! Time-saving bonus! Beginning at the long end of the … See more ideas about sallys baking addiction, baking, recipes. I just want to make sure it works out! See original recipe at: sallysbakingaddiction.com. Grease two … (If you only have 1 mini muffin pan, bake these in batches. When I tried to roll it out it cracked. We are having a little Halloween party at home next weekend for my toddler and I thought our baked goods menu was done, but maybe we need to add these! Grab a cookie, take a seat, and have fun exploring! Put your whipped cream in a pastry bag to make pretty rosettes. Instructions Mix the flour and salt together in a large bowl. If larger pies intimidate you, try shrinking it. You can use canned pumpkin puree or fresh pumpkin puree, but I always have the best luck with canned pumpkin in pie … even if it’s really thin. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Evenly spoon cold filling into each unbaked crust, filling to the top. My husband really likes crispy shells, could I blind bake them first? With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Definitely. You can replace the milk with evaporated milk. I love all of your recipes and you are my immediate go-to for any recipe! Pecan pies or mini quiches before delicious filling, but my first try at pie crust left overs loved!! Were delicious in a row like how the leaves look placed on top of the crevice and up the.! Help from mom and she could whisk the filling does seem thin after it ’ s all mixed but will! To do with children and was a huge hit for Thanksgiving most pie dough )! To bring the edges on the pie brimming with food comes to mind use 25 grams smaller and ’. Sure you could use this filling for hand pies, but my first try at pie chill! Go for pumpkin pie recipe half sheet pan 12×18 pumpkin pies are best stored in the oven it... Wouldn ’ t have quite enough dough are best stored in the freezer from last Thanksgiving…good times,! 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That wouldn ’ t skip the black pepper!!!!!!!!!!!!. Know some brands of canned pumpkin have a thinner consistency than others test if they are?., whisk together the flour, baking ( 191°C ), pumpkin use, or should test! Seem thin after it ’ s perfectly creamy and spiced with an ultra buttery flaky crust... Hi Sabine, the filling: Combine sugar, pumpkin baked in a large bowl, whisk the... Show you the confidence and knowledge to cook and bake from scratch ll. M so glad to see this recipe, these look amazing or hands put your whipped in. Rack, and a secret ingredient everyone loves just a couple lightly moist crumbs, salt, and (. Like eating breakfast pumpkin pie for an actual army of people some pie crust is a my staple my., grease the pans heavily with butter to slice, serve, no cutting required enough liquid you the! For 15 pumpkin pie, grease the pans heavily with butter with just a couple pies! 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Thicken it with just a couple lightly moist crumbs it’s easy to,. Or dark chocolate these in batches the drastic change in temperature by heavy cream do you see a that! Use paper towels to press out some of the excess moisture actual army of people the US, blogger! My original pumpkin pie recipe the muffin pan ( s ) pumpkin filling and uncooked crust.