Happy thanksgiving! This holiday is all about being thankful and
stuffing yourself with awesome food! These little guys are so cute and soooo
good! I love this recipe because it's minimum hassle and maximum deliciousness
(is that even a word?). For these pies I used a pre made pie crust because it
really cuts prep time down. Here's what you'll need:
1 (2 1/2-3 pound) butternut squash
2 eggs
1 can sweetened condensed milk
1 cinnamon stick (I grind mine in a coffee grinder) or 1
teaspoon of pre ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon ground nutmeg
About 4tbsp melted butter
2 packs of unbaked 9inch pie crust (I use both of my boxes
because I make little cut outs to place on top of the pumpkin pie filling (not
necessary).
This recipe yields about 26 mini pies :)
1. Preheat
your oven to 400ºF
2. Peel your
squash, take out all the gunk on the inside, and cube. Place the cubes on a
baking pan with either a baking sheet or aluminum foil and pour melted butter
on top of the cubed squash and stick it all in the oven for 35-45 minutes.
(It's a good idea to take out your dough from the fridge at this time to let it
defrost a little) You can tell your squash is ready ready when the cubes are
nice and squishy once you them out of the oven (don't burn yourself!)
3. Place the
baked squash into the bowl of a stand mixer. You can use a hand held mixer as
well.
Then add your can of sweetened condensed milk, eggs, ground
cinnamon, salt, and nutmeg in the mixing bowl and mix with the whisk attachment
on medium speed until it's all well incorporated (if you under mix, the pie
will crack once it's baked. So make super sure that you mixed it well). I
mixed mine for about 25 minutes.
4. Spray a
muffin tin with nonstick cooking spray and roll out your crust so it's about a
quarter inch thick.
Next, cut out the dough into 4 inch circles that you will then
press into the muffin tin. You can either make a pretty design with the crust
that sticks out from the top of the pie tin, curl it, or cut it off all
together. At this time I cut out little pieces of crust for the top of my mini
pies with the extra dough and set those in plastic wrap and kept them in the
fridge until I was ready for them.
You can either use a ladle, a spoon, or anything else you're
comfortable with to get the pie filling into the ready slots. Fill them to a
little over 3/4 of the way up.
5. Bake these
at 425*F for 10 minutes then take them out and place your refrigerated cutouts
on top of the filling. I do this after they bake a little because this way they
stay on top of the pie filling rather than sinking into it. Then I turn down
the heat to 350*F and place the pies back in the oven for another 25-30
minutes.
6. Let these
cool for a few hours to let the filling set and then enjoy!
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