Golden Milk Overnight Oats

If you love golden milk — the traditional Indian, Ayurveda-inspired beverage — you’ll love these overnight oats!
Rolled oats and chia seeds are infused with golden milk spices like turmeric and ginger and are naturally sweetened with maple syrup. The …

Golden Milk Overnight Oats

If you love golden milk — the traditional Indian, Ayurveda-inspired beverage — you’ll love these overnight oats!

Rolled oats and chia seeds are infused with golden milk spices like turmeric and ginger and are naturally sweetened with maple syrup. The perfect make-ahead breakfast or snack with just 7 ingredients & 1 jar (or bowl) required. Let us show you how it’s done!

What Are Overnight Oats?

Overnight oats are made by soaking rolled oats in liquid overnight.

Golden Milk Overnight Oats from Minimalist Baker →

Creamy Roasted Cauliflower Soup

Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!
How to…

Creamy Roasted Cauliflower Soup

Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!

How to Make Roasted Cauliflower Soup

This cauliflower soup starts with roasting the onions, garlic, and cauliflower to lightly caramelize them and add natural sweetness. Roasting the garlic also tames its bitterness and allows for adding more of its savory, immune-supportive goodness.

Creamy Roasted Cauliflower Soup from Minimalist Baker →

Carrot Cake Muffins

This post is sponsored by Kroger. If you like carrot cake, you are going to LOVE these Carrot Cake Muffins. They taste just like carrot cake but are totally acceptable for breakfast because they are muffins. YES! The muffins are super moist thanks to t…

This post is sponsored by Kroger. If you like carrot cake, you are going to LOVE these Carrot Cake Muffins. They taste just like carrot cake but are totally acceptable for breakfast because they are muffins. YES! The muffins are super moist thanks to the fresh carrots and perfectly spiced thanks to the cinnamon, ginger,…

The post Carrot Cake Muffins appeared first on Two Peas & Their Pod.

Golden Milk Granola

We have a serious thing for golden milk — the traditional Indian beverage that has its roots in Ayurveda and is most traditionally known as haldi ka doodh. In its simplest form, it’s a combination of warmed milk and ground turmeric, which may sound lik…

Golden Milk Granola

We have a serious thing for golden milk — the traditional Indian beverage that has its roots in Ayurveda and is most traditionally known as haldi ka doodh. In its simplest form, it’s a combination of warmed milk and ground turmeric, which may sound like an interesting combination, but once you try it, you just get it. It’s not only comforting but also incredibly anti-inflammatory and delicious. This granola is an homage to golden milk.

Golden Milk Granola from Minimalist Baker →

Spinach Pie

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be […]

The post Spinach Pie appeared first on Budget Bytes.

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be crispy anymore. It just tastes so good.

Originally published 9/2012, updated 3/1/2021.

Overhead view of a spinach pie in a glass pie dish on a wood countertop

What is Spinach Pie?

This spinach pie is inspired by spanakopita, which is a savory Greek pie made with phyllo dough, feta, and spinach (see an authentic spanakopita recipe here). To make my spinach pie a little easier, I used a couple of short cuts: frozen spinach and frozen puff pastry dough. And then to keep the price on the lower side, I replaced the feta with cottage cheese (totally not similar cheeses, but it works here). The result is fast, easy, and still oh so delicious!

Where to Find Puff Pastry

The puff pastry dough is an important part of this recipe. You can find frozen puff pastry dough near the frozen desserts and frozen pie crusts in most major grocery stores. I used this one from Pepperidge Farm, but if you want to try making your own, check out this recipe for homemade puff pastry from my friend, Christina, at Dessert for Two. 

Store-bought puff pastry usually comes in a box of two sheets, with each sheet folded into thirds. You only need one sheet, so save the second one for the next time you want to make spinach pie! You’ll also need to fully thaw the puff pastry before you begin, so make sure to take it out of the freezer at least an hour before you make your spinach pie.

What Else Can I Add to Spinach Pie?

This is another one of those recipes that can take a lot of fun add-ins. Try tossing in some chopped sun dried tomatoes, or maybe some cooked bacon. Or how about some feta cheese or roasted red peppers? A little bit of dill would also take the flavor up a notch!

Close up side view of spinach pie in the glass pie dish

Overhead view of spinach pie in the glass pie dish on a wooden surface

Spinach Pie

Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!
Total Cost $6.48 recipe / $0.81 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 264.21kcal
Author Beth - Budget Bytes

Ingredients

  • 1 sheet puff pastry $2.40
  • 1 lb. frozen chopped spinach $1.99
  • 1 yellow onion $0.32
  • 1 clove garlic $0.08
  • 1 Tbsp olive oil $0.16
  • 1 cup cottage cheese $0.40
  • 1/4 cup grated Parmesan $0.44
  • 1/8 tsp nutmeg $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 large eggs, divided $0.63

Instructions

  • Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF.
  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.
  • Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).
  • Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.
  • Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.
  • Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below).
  • Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.
  • Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.

Nutrition

Serving: 1slice | Calories: 264.21kcal | Carbohydrates: 18.71g | Protein: 10.51g | Fat: 16.94g | Sodium: 454.89mg | Fiber: 2.69g

Love Spinach? Try these other spinach-licious recipes:

One slice of spinach pie on a plate next to the pie dish

How to Make Spinach Pie – Step By Step Photos

Sauteed Onions and Garlic in a Skillet

Make sure to thaw one sheet of puff pastry and one pound of frozen chopped spinach before you begin. Preheat the oven to 375ºF. Dice one yellow onion and mince one clove of garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onion and garlic aside to cool slightly.

Cheese, eggs, and seasoning in a bowl

Add 1 cup cottage cheese, ¼ cup grated Parmesan, 2 large eggs, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl. Stir to combine.

Thawed and squeezed frozen spinach

Squeeze out as much water from the thawed spinach as possible. This is really important because you don’t want your spinach pie to be soggy!

Spinach and onions added to the cheese mixture in the bowl

Add the spinach and sautéed onion and garlic to the bowl with the cheese mixture, then stir to combine again.

Mixed spinach pie filling

And now the spinach pie filling is complete! Let’s move on to the puff pastry.

Rolled puff pastry dough

You’re going to need the puff pastry to be a little larger than it is as it comes, so lay the pastry dough on a sheet of parchment paper or a lightly floured surface, then roll it out until it’s about 10×10 inches.

puff pastry over pie dish

Drape the pastry dough over a pie dish. There should be enough to drape over the sides (you’ll fold that over the top after it’s filled).

Spinach pie filling added to the pie plate

Add the spinach and cheese mixture to the pie plate and spread it out evenly.

egg being brushed onto puff pastry

Fold the corners in toward the center (it’s okay if they don’t fully cover the top. Lightly whisk the last egg, then brush it over the surface of the puff pastry.

Baked spinach pie

Bake the pie in the preheated 375ºF oven for 45 minutes, or until the pastry on top is puffed up and deeply golden brown. Let the pie sit for about five minutes before slicing into 8 pieces and serving.

One slice of spinach pie on a plate

It’s sooooo good!

The post Spinach Pie appeared first on Budget Bytes.

Easy Vegan Moussaka

This vegan moussaka recipe was a work in progress for weeks until we got the perfected method just right! Layers of roasted eggplant meld perfectly with a hearty tomato lentil filling, which is topped with a show-stopping roasted garlic cashew bechamel…

Easy Vegan Moussaka

This vegan moussaka recipe was a work in progress for weeks until we got the perfected method just right! Layers of roasted eggplant meld perfectly with a hearty tomato lentil filling, which is topped with a show-stopping roasted garlic cashew bechamel.

Flavor is abundant here despite the 10 simple ingredients required. Let us show you how it’s done!

Origins of Moussaka

Moussaka is a popular dish in Greece and beyond.

Easy Vegan Moussaka from Minimalist Baker →

Yogurt Marinated Chicken

This tangy and garlicky Yogurt Marinated Chicken is full of warm spices and can be served several different ways. It’s my new go-to chicken marinade!

The post Yogurt Marinated Chicken appeared first on Budget Bytes.

Yogurt has become one of the most versatile ingredients in my kitchen. While it’s more common in the U.S. for yogurt to be served sweet, yogurt is just as useful and delicious in savory dishes, like this Yogurt Marinated Chicken. This delicious chicken is tangy, garlicky, full of warm spices, and can be served several different ways. It’s definitely one of my favorite go-to chicken marinades!

Sliced yogurt marinated chicken on a bed of spinach rice with tomatoes

Why Yogurt Makes a Great Marinade

Aside from giving the chicken a deliciously tangy flavor, yogurt contains a lot of lactic acid, which works to tenderize the chicken and help keep it moist while it cooks. You’ll find yogurt marinades used a lot in Middle Eastern recipes, like this recipe for Shish-Tawook from my friend, Yumna, at Feelgoodfoodie.net.

What Kind of Yogurt Should I Use?

Make sure you buy plain flavored yogurt, nothing sweetened or with flavors added. I suggest buying regular yogurt, not Greek-style, because Greek is very thick and dry and will not coat the chicken the same way. You can get around this by thinning out the yogurt with a little water, broth, or milk, but plain, regular yogurt works best. You’ll also want to make sure your yogurt has at least some fat, which is important for carrying the fat-soluble flavors in the marinade. Full-fat is best, but you can go down to 2% fat if needed.

Can I Use Chicken Thighs?

Yes, this recipe is also awesome with boneless, skinless chicken thighs. Because chicken thighs are already fairly thin and cook quickly, you will not need to slice the thighs into thinner pieces, as I do with the chicken breasts in the recipe below.

Can Yogurt Marinated Chicken be Grilled?

Yes! Yogurt marinated chicken is perfect for grilling! Just cook in the same manner as you would with chicken marinated in any other mixture. You’ll get wonderful browning on the meat when using a grill. You can also use an indoor, countertop style grill, like a George Foreman grill.

How to Serve Yogurt Marinated Chicken

I love, love, LOVE this chicken in so many different dishes. It’s great for adding to bowl meals (pictured above with spinach rice, tomatoes, and feta), you can stuff it into a pita, like a chicken schawarma sandwich, use it to top a fresh green salad, or even a pasta salad. Or, just serve it up with a couple of sides and make it your main dish! It would go great alongside a marinated white bean salad, or a super fresh cucumber salad and maybe some hummus.

Sliced yogurt marinated chicken on a cutting board next to two whole cooked chicken breasts
Sliced Yogurt Marinated chicken on a bed of spinach rice with tomatoes and feta

Yogurt Marinated Chicken

This tangy and garlicky Yogurt Marinated Chicken is full of warm spices and can be served several different ways!
Total Cost $7.29 recipe / $1.82 serving
Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Servings 4
Calories 229.5kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup plain yogurt $0.34
  • 2 cloves garlic, minced $0.16
  • 1 Tbsp lemon juice $0.05
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1/4 tsp ground cloves $0.02
  • 2 boneless, skinless chicken breasts (about 1.3 lbs.)* $6.54
  • 1 Tbsp cooking oil $0.04

Instructions

  • Combine the yogurt, minced garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a bowl.
  • Slice the chicken breasts into two thinner pieces so they cook quickly and evenly in the skillet. If slicing is too difficult, you can cover the chicken breasts with plastic and use a rolling pin or mallet to pound the chicken into an even thickness (1/2-3/4 inch thick), then slice the breast across into two smaller portions.
  • Place the chicken in a shallow dish or zip-top bag and pour the yogurt marinade over top. Make sure all sides of the chicken are coated in yogurt, then refrigerate for at least 30 minutes or up to 24 hours.
  • When you're ready to cook, heat ½ Tbsp cooking oil in a large skillet (preferably some sort of non-stick surface) over medium heat. Once hot, add two pieces of chicken and cook on each side until deeply browned. Transfer the cooked chicken to a clean cutting board and repeat with the rest of the cooking oil and second two pieces of chicken.
  • Let the chicken rest for five minutes, then slice and serve!

Notes

*You can purchase thin-cut chicken breasts, chicken tender, or chicken thighs to avoid needing to slice or pound the breasts into thinner pieces (step 2).

Nutrition

Serving: 1serving | Calories: 229.5kcal | Carbohydrates: 2.65g | Protein: 34.35g | Fat: 8.38g | Sodium: 375.13mg | Fiber: 0.35g

How to Make Yogurt Marinated Chicken – Step by Step Photos

Yogurt with garlic and spices in a bowl

Make the yogurt marinade first. Combine ½ cup plain yogurt, 2 cloves of garlic (minced), 1 Tbsp lemon juice, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp ground nutmeg, and ¼ tsp ground cloves.

Sliced boneless chicken breast on an orange cutting board

Filet two boneless, skinless chicken breasts (about 1.3 lbs. total) into two thinner pieces. This helps it cook quickly and evenly in the skillet. You can also use boneless, skinless chicken thighs, thin-cut chicken breasts, or even chicken tenders.

Chicken in a shallow dish with yogurt marinade

Place the chicken in a shallow dish or a zip top bag and pour the yogurt marinade over top. Make sure the yogurt coats all sides of the chicken, then marinate for at least 30 minutes or up to 24 hours (refrigerated).

Cooked yogurt marinated chicken in the skillet

When you’re ready to cook the chicken, heat ½ Tbsp cooking oil in a large skillet over medium heat (a non-stick surface works best). Once hot, add two pieces of the chicken and cook on both sides until it is well browned and cooked through. Transfer the cooked chicken to a clean cutting board and repeat with another ½ Tbsp oil and the second two pieces of chicken.

Resting chicken on the cutting board

Let the yogurt marinated chicken rest on the cutting board for five minutes before slicing and serving.

Sliced Yogurt Marinated chicken on a bed of spinach rice with tomatoes and feta

Serve over rice, a salad, stuffed into a pita, or just on its own with a couple of sides!

The post Yogurt Marinated Chicken appeared first on Budget Bytes.

Iced Applesauce Cookies

No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle. Hello and welcome to our new favorite cookie recipe…spiced Applesauce Cookies! These are so moist and irresistible, you’ll forget about everything else and you savory each chewy bite. (Sorry, not sorry.) The applesauce makes them ultra moist, and they’ve got a little oatmeal to balance the sweet. But make no mistake: these aren’t a health food. They’re more like a lighter version of an oatmeal cream pie: which is AOK in our book. Here’s what to know about them! Ingredients for applesauce cookies These applesauce cookies are perfectly spiced to perfection, and so moist you won’t believe how soft and chewy they are. I always reach for a soft cookie over a crispy one (chewy ginger molasses cookies, any day). So this type of cookie is my ultimate. Here’s what you’ll need for the tastiest applesauce oatmeal cookies: All purpose flour Old Fashioned rolled oats (aka oatmeal!) Light brown sugar & granulated sugar Cinnamon, allspice, nutmeg, cloves Baking soda Salt Applesauce Neutral oil Egg Vanilla extract When it comes to a neutral oil, you can use grapeseed […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle.

Applesauce cookies

Hello and welcome to our new favorite cookie recipe…spiced Applesauce Cookies! These are so moist and irresistible, you’ll forget about everything else and you savory each chewy bite. (Sorry, not sorry.) The applesauce makes them ultra moist, and they’ve got a little oatmeal to balance the sweet. But make no mistake: these aren’t a health food. They’re more like a lighter version of an oatmeal cream pie: which is AOK in our book. Here’s what to know about them!

Ingredients for applesauce cookies

These applesauce cookies are perfectly spiced to perfection, and so moist you won’t believe how soft and chewy they are. I always reach for a soft cookie over a crispy one (chewy ginger molasses cookies, any day). So this type of cookie is my ultimate. Here’s what you’ll need for the tastiest applesauce oatmeal cookies:

  • All purpose flour
  • Old Fashioned rolled oats (aka oatmeal!)
  • Light brown sugar & granulated sugar
  • Cinnamon, allspice, nutmeg, cloves
  • Baking soda
  • Salt
  • Applesauce
  • Neutral oil
  • Egg
  • Vanilla extract

When it comes to a neutral oil, you can use grapeseed oil, organic canola oil, or vegetable oil: any oil that has a neutral flavor. Avoid olive oil since it’s rather strong! You can also substitute melted butter for oil if you wish.

Applesauce oatmeal cookies

Add icing for best results!

The best part about these applesauce cookies? The powdered sugar icing! This icing takes them up a notch: both in overall presentation and in flavor! The sweet icing adds just the right additional sweetness to each bite. (Side bonus: it reminds us of an oatmeal cream pie.) Here’s what to know about this easy icing:

  • Mix powdered sugar with milk until smooth (quantities here). Easy as that! Make it dairy free with dairy free milk.
  • Drizzle with a fork, not a spoon! Yes, that’s right. We always reach for a spoon: but it’s the tines of a fork that make the best icing drizzle! Trust us.
  • Add color if desired. We made a cute holiday version by splitting the icing and adding food coloring to make half red and half green.

Tips for making applesauce cookies

Here are a few tips for the baking portion of applesauce cookies. It’s very easy and similar to most standard cookie recipes. Just a few things to note are:

  • The dough will be very sticky. It’s stickier than what you’d expect for say, a chocolate chip cookie dough.
  • Observe the chill time. After you mix up the dough, chill for 10 minutes. Don’t skip this part: it helps so the cookies don’t spread when baking.
  • Use 2 spoons or a cookie scoop to shape drops. Don’t adjust the cookies once they’re on the tray. The dough is sticky, so it’s a little harder to work with and form into a round drop (the cookie scoop is easiest). But never fear: once your cookies are on the try, they’ll bake up nicely.
Applesauce cookies

Vegan variation

Want a vegan variation on these applesauce oatmeal cookies? Luckily, they’re easy to make plant based! All you have to do is substitute the egg with a flax egg. A flax egg is ground flax seed that’s mixed with water. Let it sit and it forms a gel-like substance you can use as a binder in vegan baked goods. It might sound odd but use it once, and you’ll see how easy it is! It works well in quick breads, cookies and pancakes.

Why bake with applesauce?

Why bake with applesauce? Adding this fruit puree gives cake a rich, moist crumb to baked goods. Applesauce is a well-known substitute for butter and oil in baking recipes, an easy way to cut the overall calories. In these cookies it’s used for moisture and overall flavor (the oil is still necessary!). Even though it only uses 1/2 cup applesauce, you can taste it in every bite.

Applesauce cookies

Storage info

These applesauce cookies store well and stay very moist in a closed container. Here’s what to know about storage:

  • Store at room temperature in a cookie tin for up to 5 days. If the cookies are becoming too moist, you can unseal the top and let it loosely cover the tin.
  • Freeze un-iced cookies for up to 3 months.

More recipes with applesauce

Applesauce is one of our favorite tricks in baking! If you love these applesauce oatmeal cookies (which we know you will), here are a few more recipes with applesauce you’ll enjoy:

This applesauce cookies recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the substitutes in the recipe.

Print
Applesauce cookies

Iced Applesauce Cookies


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 20 cookies
  • Diet: Vegetarian

Description

No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle.


Ingredients

  • 1 1/2 cups all purposes flour
  • 1/2 cup Old Fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/4 cup granulated cane sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice (or ginger)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup applesauce
  • 6 tablespoons neutral oil
  • 1 egg (or flax egg for vegan)
  • 2 teaspoons vanilla extract
  • 2 x recipe of Powdered Sugar Icing

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, mix the dry ingredients. In a separate medium bowl, mix the wet ingredients. Add the dry ingredients to the wet ingredients and stir until a sticky dough forms (it will be wetter than you expect).
  3. Place the bowl in the refrigerator and chill for 10 minutes. 
  4. Make 1 1/2 tablespoon-sized balls (using a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Scoop or use 2 spoons to make evenly spaced drops onto the paper — don’t try to adjust or move them once they’re on the sheet. 
  5. Bake the cookies for 10 to 12 minutes until lightly browned. Allow to cool to room temperature before enjoying. If desired, make a criss-cross icing drizzle with a fork using our 1 Minute Powdered Sugar Icing. Store at room temperature in a cookie tin for up to 5 days, or freeze (un-iced) for up to 3 months.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Cookies

Keywords: Applesauce cookies

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Mini Pumpkin Pies

This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust. Oh hello. Here’s a perfect tiny and cute dessert for Thanksgiving: Mini Pumpkin Pies! Over here Alex and I love anything that’s miniaturized. But these pies are more than just the novelty factor! They’re half the serving of a normal piece of pie, making them a healthy dessert option. They’re also customizable for gatherings of all sizes: you can make a half recipe if you don’t want to be stuck with an entire pie after the holiday! Even better: they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. Ready to bake up some mini desserts? Filling ingredients for mini pumpkin pies The filling for these mini pumpkin pies is so delicious, you probably won’t be able to resist reaching for another one. Ironically this combats the intention of a small serving size, but since 2 mini pies equals one standard pie piece, we won’t blame you! The filling is creamy and cozy-spiced, with just the right autumnal zing from the spices. You’ll notice that there’s none of the standard evaporated milk here. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust.

Mini pumpkin pies

Oh hello. Here’s a perfect tiny and cute dessert for Thanksgiving: Mini Pumpkin Pies! Over here Alex and I love anything that’s miniaturized. But these pies are more than just the novelty factor! They’re half the serving of a normal piece of pie, making them a healthy dessert option. They’re also customizable for gatherings of all sizes: you can make a half recipe if you don’t want to be stuck with an entire pie after the holiday! Even better: they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. Ready to bake up some mini desserts?

Filling ingredients for mini pumpkin pies

The filling for these mini pumpkin pies is so delicious, you probably won’t be able to resist reaching for another one. Ironically this combats the intention of a small serving size, but since 2 mini pies equals one standard pie piece, we won’t blame you! The filling is creamy and cozy-spiced, with just the right autumnal zing from the spices. You’ll notice that there’s none of the standard evaporated milk here. Here’s what’s in the filling for this mini pumpkin pie recipe:

  • Pumpkin puree (not pumpkin pie filling)
  • Whipping cream
  • Vanilla extract
  • Light brown sugar
  • Cornstarch
  • Spices: cinnamon, ginger, allspice, and nutmeg

Whip them up in a blender, and you’re done! Easy peasy.

Mini pumpkin pies

How to make mini pumpkin pie crust: some tips!

The most involved part of making mini pumpkin pies is making the pastry crust! Here you’ll make a variation on our Homemade Pie Crust, then cut it into 4-inch circles. Here are a few notes on the technique:

  • Chill for 30 minutes while making the filling. Chilling the pie crust dough makes it easier to work with, with less risk of sticking.
  • Roll it out in an even rectangle: a pastry cloth can be helpful. It’s not required, but a pastry cloth is helpful for rolling out the pie crust. This is a canvas cloth that’s made for making pie crusts and cookies because again, it reduces sticking.
  • Use a 4-inch circular cookie cutter or glass, or free-hand it. You’ll need to make 4-inch circles in the dough. We already had a 4-inch circular biscuit cutter, but if you don’t you can use a glass that’s 4-inches in diameter. Or, you can use a ruler and approximate it free-hand!

Use a mini pie pan or muffin tin

There are two types of pans you can use for this mini pumpkin pies recipe: and both work great! Here’s what to know:

  • Mini pie pan: We used this mini pie pan. The advantage to this is that it has ridges so that the edges of the dough form into scallops as you see in the photographs. This is really only possible with this special pan!
  • Standard muffin pan: You can also use a standard muffin pan: which you likely have on hand! The edges will be straight and not crimped as you see in these photos.
Mini pumpkin pie recipe

Variation: vegan mini pumpkin pie recipe

Do you eat plant-based? No problem! You can make vegan mini pumpkin pies by following our Vegan Pumpkin Pie recipe! The vegan pastry crust is made with coconut oil or butter, and for the filling you’ll use coconut milk instead of whipping cream. It’s extraordinarily delicious! It tastes so good, no one will know it’s totally plant-based.

Topping for mini pumpkin pies

Of course, mini pumpkin pies are best when topped with a dollop of whipped cream! And the best whipped cream is homemade. We promise: its light and airy texture and rich flavor will blow you away! Here’s our recipe for whipped cream, and a tasty variation you can use to take it over the top:

Mini pumpkin pie

More mini pie ideas

There are lots of mini pies you can make using this formula! In fact, just make up the filling for your favorite pie and pop it into this crust. Here are some ideas:

Mini pumpkin pie recipe

This mini pumpkin pies recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, use the crust and filling from this Vegan Pumpkin Pies recipe.

Print
Mini pumpkin pies

Mini Pumpkin Pies


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust. Want a vegan variation? Bake up this Vegan Pumpkin Pie as mini pies.


Ingredients

For the crust

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 8 tablespoons cold unsalted butter
  • 6 to 7 tablespoons ice water

For the mini pumpkin pies

  • 1 1/2 cups pumpkin puree
  • 1/3 cup whipping cream
  • 1 teaspoon vanilla extract
  • 3/4 cup packed light brown sugar
  • 3 tablespoons cornstarch
  • Scant 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Cut the butter into chunks, then use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained. Sprinkle 6 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
  2. Preheat the oven to 350 degrees Fahrenheit. 
  3. Make the filling: Combine all of the filling ingredients in a blender and blend until smooth. 
  4. Roll out the crusts: After the 30 minute rest, if you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional) and coat the pin in flour. Roll out the dough into a thin 13” x 18” rectangle. Cut into 4” circles (using a circular cutter or ruler) and gently press into pan. Gently encourage the edges of the dough to scallop.
  5. Add filling and bake: Pour the filling into each crust, letting it slightly mound on the top (a little will remain, which you can discard). Bake the pies for 24 to 26 minutes until the filling cracks and the crust starts to brown. Remove from the oven and cool in the pan for 5 minutes, then remove to a baking rack and cool 30 minutes before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Mini pumpkin pies

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