Mini pumpkin pie with filo dough crust

20131130-113330.jpg

I love traditional fresh pumpkin pie as much as the next American but I had filo dough burning a hole in my freezer. So, I baked my pie pumpkin in the oven at 350 degrees until it was soft.

20131130-114609.jpg Then I let it cool and spiced it like I would pumpkin pie filling, including adding eggs and cream. I put a thin slice of butter in each section of a muffin tin before putting filo dough squares in each muffin cup.

20131130-114001.jpg

Then I brushed the edges with melted butter and scooped the filling in. A few chopped pecans on top and into the oven it went.

I baked for a few minutes uncovered before covering with tin foil and baking until the filling was firm in the middle.

Top with fresh whipped cream and enjoy!

One comment

Add your two cents

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s