The pies are one of the best parts of Thanksgiving. With just two of us in the house, there isn’t a need for a lot of different pies. Heck, we probably don’t need one whole pie for just us either. Since I like all the different flavors of pie, I figured why not make a few different mini pies! We narrowed our choices down to Sweet Potato, Pecan, and Pumpkin pies. All three were made from scratch at the exact same time, and here are my recipes for it! Please note, the crust is best if you make it the night before and let it chill.
RECIPE: Thanksgiving Mini Pies
Makes 3 Mini Pies
Oven set to 375
3 Spatulas or Spoons
3 Mini Pie Pans
Pastry Cutter (Optional)
Cookie Cutters (Optional)
Oven set to 400 then 350 Degrees
2 Cups Flour
1/2 teaspoon Salt
1/2 Cup Shortening
5-6 Tablespoon Boiling Water
Sweet Potato Filling:
2 Tablespoon Butter
2.5 Tablespoons Evaporated Milk
2-3 Small Sweet Potatoes
1/4 Cup White Sugar
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1/4 teaspoon Cloves
1/4 teaspoon Allspice
5 oz Fresh Pumpkin Puree
4 oz Evaporate Milk
1/4 Cup Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Cloves
Pinch of Salt
1/3 Cup Corn Syrup
1/3 Cup Brown Sugar
Pinch of Salt
2 Tablespoons Butter
1 teaspoon Vanilla
3/4 Cup Pecans
1) In a food processor, mix together the flour and salt.
2) Chop in the shortening until the mixture is crumbling.
3) While the mixture is processing, add the water a tablespoon at a time until it combines into a ball of dough.
4) Wrap the dough in wax paper and chill in the fridge for at least an hour or two or over night if possible. The longer it chills, the better the dough will roll out.
5) Cut the pumpkin open and begin scooping out the insides, a metal spoon works best for scrapping it out. You can place the seeds in a colander to wash and roast later if you are interested.
6) Place the slices of pumpkin skin down in a baking dish and bake for 45 minutes until the flesh super soft.
7) Poke holes in your small sweet potatoes and throw them in the oven with the potatoes to bake at the same time.
8) While everything was baking, I started shelling the pecans for the third pie.
9) When the pumpkin is done baking, scrape the filling from the skins and put it in the food processor. Puree it until smooth.
10) Remove the skins from the baked sweet potatoes as well.
11) In a bowl, combine the ingredients for the sweet potato pie, everything except for the brown sugar.
12) In a different bowl, combine the ingredients for the pumpkin pie.
13) In a third bowl, combine corn syrup, brown sugar, salt, butter, and vanilla for the pecan pie.
14) Slowly mix in the pecans and the egg into the third bowl.
15) Set the bowls to the side.
16) Begin rolling out the dough one piece at a time for the crusts. I like to use a pastry cutter to trim the pie crusts nicely.
17) Sprinkle the bottom of one of your crusts with brown sugar. Bake it in a 400 degree oven for about 10 minutes.
18) Use leftover dough to cut out decorations for the sweet potato and pumpkin pies if desired.
19) Pour the sweet potato filling into the crust with the baked brown sugar bottom.
20) Pour the pecan and pumpkin fillings into the other crusts.
21) Bake the mini pies for 35 to 45 minutes or until done at 350 degrees.
I always loved eating the pies for breakfast rather than after Thanksgiving dinner, mostly because I never want dessert after Thanksgiving Dinner! This was the first time I made all my pies completely from scratch, as in not even a can of pumpkin. The pecan was definitely the favorite!