I set out to make tiny pumpkin pies to simplify serving dessert, but it turns out these little sweet treats will streamline our Thanksgiving meal preparations as well. They keep in the refrigerator for a day or two, so I can make them ahead of time. And, since they fit nicely inside a long flat casserole dish, they’re easier to store in the fridge than several large pies.flower-shaped cookie cutter gives them this finished look, but better yet, it allows the dough to slide effortlessly into the muffin cups by eliminating excess dough from bunching up near the top of each pie. rolls. Cinnamon, ginger, and cloves add spice to the smooth, creamy pumpkin filling, which gets extra depth and flavor from caramelized brown sugar as well as molasses. I can’t wait to bake these pies again next week for Thanksgiving. In the meantime, now that I’m free of pie-slicing anxiety, I have all kinds of energy to attempt making mini apple pies.
I‘ve been baking pie for as long as I can remember. I love to make it, and I love to eat it. Apple, blackberry, chocolate cream, butterscotch, peach, pumpkin, you name it — pie is practically perfect. And I only add the “practically” because slicing pie makes me curiously anxious. It may seem silly that — after spending considerable time and effort to bake it — slicing into a finished pie troubles me so, but it does. I worry about making lopsided slices. I worry that each piece will fall apart while I lift it to the plate. And then, after serving a few slices, I start to worry that I won’t have enough pie to go around. new house in the Bay Area, we invited our families to come for the holiday this year. We’re thrilled that, at last check, 25 people will join us for two separate turkey dinners. The idea of slicing that much pie into so many tiny slices — even if I’m not the one wielding the knife — was making me nervous to a distraction.