MAPLE PUMPKIN PIE BITES
Whenever pumpkin season rolls around each year, it is my absolute favorite! It also means that the holidays are quickly approaching and baking becomes so much fun incorporating seasonal ingredients. Pumpkin desserts are one of those things that in my house, we bake year round, so if you are anything like me than this recipe is perfect for any family gathering, friendsgiving, night in or just a simple and quick dessert to bring to a party. The flakey, crispy delicious pie crust is usually the best part of any pie. Everyone needs a recipe that will compliment any filling (both savory and sweet) and the secret to mine is Crisco All Purpose Shortening!
There are several reason why shortening is used in replace of butter when making pie crusts but are often used interchangeably. Here are some of the differences and why they are used:
- Butter is typically 80% fat and 20% water; whereas, Shortening is 100% vegetable oil (pure fat) with no added water to it. Which creates different end results when baking. Shortening has a higher melting point which means it takes longer to melt at higher temperatures. With that said, baked goods that use shortening tend to rise higher than when butter is used, hold its shape (cookies are taller and do not flatten out while baking) with a softer and lighter interior texture.
- There are some baked goods that just make sense with Shortening over butter and pie crusts is one of them especially when it means holding its shape well when baked with filling. There are some cookies as well as frosting for cakes and cupcakes that work better with shortening as well. This is because butter melts quicker and more easily so when making frosting you want something that will bind the ingredients together well and not melt when left out. Same with cookies it produces a taller thicker more tender cookie.
- People tend to reach towards butter more often because it is more well known in the baking world or by the average everyday person that cooks at home. They do have there differences and there are some baked goods that work better with shortening over butter and vise versa. Although both produce delicious desserts that are tender and full of flavor and richness, this pie recipe works best with Crisco All Purpose Shortening!
The recipe is extremely simple, especially the maple pumpkin filling. Maple and Pumpkin are the main ingredients and are the most delicious combination. The maple adds a different flavor than your typical pumpkin pie that just has sugar as the sweet aspect. Maple gives it a new kind of carmel-like, nutty, burnt flavor that adds more dimension to your typical pumpkin pie.
When deciding what type of pans to bake these in, I used mini tart pans to create these bite sized pies. I have also used a little bit larger pie pans, the caps of mason jars (since the bottoms pop out which help with taking the pies out once cooled), or just about anything that is easiest for you to create these mini pies and whatever size you decide to serve these as.
As far as Crisco shortening goes it is one of those ingredients that is extremely easy to work with, it is naturally softer than butter and is easier to distribute throughout the flour when creating the pie crust. I usually use my hands to break up the shortening and evenly incorporating it into the flour and sugar so that all of the flour is coated with it. Squeezing and pinching it together between your fingers for the best results. It will turn out to be a crumbly moist sand-like texture before adding the water in. Once it has reached this consistency, pour the water in a little at a time. The dough should not be crumbly and dry but should also not be sticky and really wet. It should all come together nicely. Crisco Shortening will give it that flakey crispy texture that we all love our pie crusts to be!
INGREDIENTS NEEDED:
PIE – flour, water, Crisco shortening, and sugar. Egg and whipping cream/milk for the egg wash before baking
FILLING – pumpkin puree, maple syrup, sour cream/full-fat yogurt, egg, vanilla, & baking soda
MAPLE PUMPKIN PIE BITES
12+
servings30
minutes30-40
minutesIngredients
- PIE CRUST
3 cups all purpose flour (375 grams)
1 cup Crisco All Purpose Shortening (227 grams)
½ cup ice water (120 grams)
2 teaspoons whipping cream (egg wash for brushing crust)
1 egg (egg wash for brushing on crust)
- MAPLE PUMPKIN PIE FILLING
1 cup pumpkin puree (227 grams)
½ cup pure maple syrup ( 150 grams)
1 egg
⅓ cup sour cream or full fat plain yogurt (81 grams)
1 teaspoon vanilla extract
1 ½ teaspoons corn starch
¾ teaspoon pumpkin pie spice
¾ teaspoon ground cinnamon
Directions
- PIE CRUST
Add flour to a large bowl
Put the Crisco Shortening into the flour and work together with your fingers. Pinching and squeezing it until the shortening breaks down and forms a wet like sandy crumb with the flour. This evenly disperses the shortening.
Add in the ice water (not the ice but you want the water to be ice cold) and work it into the dough with your hands. It will get a little messy but that is okay.
Form a circle with the dough and wrap in plastic wrap for at least an hour in the fridge
When ready, lightly flour a work surface and roll the dough out. The thicker the dough the longer it will need to bake, so about a ½ in thick or thinner.
Form into smaller circles with a cookie cutter and place in mini pie dishes. Place the tray in the fridge while you make the maple pumpkin filling.
Once ready to bake, Crack an egg and about 2 - 3 teaspoons of milk or whipping cream and brush on top of the pie crust. Because these are mini you do not need to bake the crust first before the filling.
Preheat the oven to 375
- MAPLE PUMPKIN PIE FILLING
In a medium bowl whisk together the pumpkin, maple syrup, egg, sour cream, and vanilla until smooth and homogenous.
Once smooth, whisk in the cornstarch, pumpkin pie spice, cinnamon, and salt.
Remove the pie shells from the refrigerator and place on the lined baking sheet. Brush the edges of each crust with the egg wash
Fill each pie shell with the pumpkin pie batter about ¾ of the way full. They will puff up but not overflow
Bake for 25-35 minutes depending on the size of the dish you are using. Let cool for about 15 mins before removing them from the baking dishes
Add whipped cream and some powdered sugar or cinnamon and enjoy!
