I have a fantastic friend who came up with a fun way to use Filo dough and turn it into mini pies! She taught me how and then I added a touch of Fall fun by filling it with a nice pumpkin cream filling. It’s a perfect treat for this time of year and your guests will love it! Here are my Mini Pumpkin Cream Pies:
They are surprisingly easy to make, though it does take a little bit of practice to get used to using the Filo dough. Let me walk you through it.
Mini Pumpkin Cream Pies:
- 1 small package French Vanilla pudding
- 1/2 C cold milk
- 1 C canned pumpkin
- 1 tsp pumpkin spice
- 2 1/2 C cold whip
- Filo dough
- Melted butter
- Parchment paper
Open your package of Filo dough. Gently lay it out on your parchment paper.
Grab a dish towel and get it damp and place it on top to keep the dough from drying out:
Peel off a piece of the Filo dough. Be very gentle and careful. The Filo dough is paper thin and you have to work carefully with it. If it tears a little it will be fine, just try to keep it in one piece the best you can.
Lay one piece out. With a pastry brush if you have one or your fingers or a spoon if you don’t, spread a thin layer of butter over the dough.
Cut the dough across the middle horizontally and then two cuts vertically to make it 6 pieces.
In a well greased muffin tin begin to layer the pieces of Filo dough one on top of the other:
When you have all 6 layered gently press them into the muffin tins:
Then bake for 6-8 minutes at 350 degrees, till lightly browned.
Fill with Pumpkin Pie Filling:
Mix package of pudding with 1/2 C cold milk. Add pumpkin and pumpkin pie spice and mix in. Fold in cool whip, then spoon into the pie cups.
Top with whipped cream if you would like!
And serve to your happy guests.
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