Hey there everyone! I’m super excited about today’s post. I did a little experimenting in the kitchen and I ended up with some pretty cute Mini Halloween Pumpkin Pies!
I wanted some apple pie pockets in a pumpkin shape but was stumped on how to make them more colorful. I thought if I had colored sugar then I could make the pumpkins really POP! So that’s what I did. I added a few drops of food color to some sugar and presto- my experiment worked! I even made some green sugar for the stems. I love the finished look and they taste as good as they look! 😉
These pumpkin pies are not only easy for adults to make, kids can too! Imagine all the fun faces you could create? My husbands favorite pumpkin face was the one with a jagged mouth.
My personal favorite was the pumpkin with the toothy grin. I think he looks a little dorky, kinda like me! 😉
I think these Pumpkin Pies would be great for an after school snack this fall or even a Halloween party. So if you’re like me and already have the fall holidays on your mind be sure to scroll down after the recipe for more Halloween fun!
Mini Halloween Pumpkin Pies
Prep Time: 20 minutes Cook Time: 15 minutes
Makes about 5 mini pies (depends on the size of your cookie cutter)
- yellow, red and green food coloring
- pie crust dough
- can of apple pie filling
- 1/4 teaspoon cinnamon
- cooking spray
- 1/2 Tablespoon water
Directions for Colored Sugar:
Place 2 teaspoons of granulated sugar in a plastic bag. For orange color: add 3 drops of yellow and 1 drop of red food coloring into the bag. Seal. Knead gently until color is evenly distributed. Spread in a thin layer on a plate and break up any clumps. Allow to dry thoroughly, about 15-20 minutes.
Directions for Pies:
Preheat your oven to 425 degrees.
Open your pie filling and pour into a medium bowl. Gently dice the apple slices and add cinnamon. Mix well.
Roll your dough open. Use your cookie cutter to cut out your pumpkins. Each pumpkin will need a front and back. Set the back pumpkin pieces on a baking sheet sprayed with cooking spray. Spoon about 1/4 cup of pie filling in the center of the pumpkin. Set aside.
With remaining pumpkin cutouts, use a sharp knife to gently cut out pumpkin faces.
Moisten pastry edges with water. Place remaining cutouts over filling. Press edges together with a fork to seal the pie closed. Bake for 15 minutes or until lightly browned. Remove from baking sheets to wire racks. Allow to cool.