These mini Holiday pies are pretty and delicious. Sure to impress your guests and even though Im highlighting 2 of my favorite flavors: Chocolate Hazelnut & Pumpkin, feel free to make them using your favorite pie fillings. The options are endless. Theyre easy to make and the perfect mini dessert for your Holiday table.Printable Recipe: https://www.dimitrasdishes.com/mini-holiday-pies-chocolate-hazelnut-pumpkin-pies/IngredientsFor the Crust:3/4 pound unsalted butter, softened at room temperature1/2 cup granulated sugar1/2 cup confectioner's sugar1/2 teaspoon salt2 teaspoons pure vanilla extract3 cups all-purpose flourThe Pumpkin Filling:8 ounces (150g) cream cheese, soft and at room temperature2 ounces (57g) unsalted butter, softened1 cup (200g) granulated sugar1/4 teaspoon salt2 cups (425g) pumpkin puree3 egg yolks, at room temperature1 cup (237ml) milk, at room temperature1 teaspoon pure vanilla extract1 teaspoon ground cinnamon1/4 teaspoon ground cinnamonThe Chocolate Hazelnut Filling:your favorite chocolate hazelnut spreadInstructionsMake the Crust:In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the butter, sugar, vanilla extract, and salt. Beat until fluffy.Add the flour in a few batches until incorporated.Line 2 cupcake pans with parchment liners.Create 1.5 oz. sized balls of shortbread (about the size of a small clementine) and place the balls in the cupcake pan.Note: Reserve some of the shortbread dough on the side if you'd like to add a topping to the pies.Evenly spread the dough to cover the inside of the cupcake liners.Make the Pumpkin Filling:Note: There will be leftover filling. Make a half batch of it if you don't want to have any leftovers.Combine the cream cheese, butter, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Beat until smooth.Add the eggs and beat until incorporated.Add the remaining filling ingredients and beat until smooth.Assemble the Mini Pies:Pour the pumpkin filling into the shortbread crusts. The best way to do this is with an ice cream scoop.For the Chocolate Hazelnut Pies, using a mini ice cream scoop, add some chocolate hazelnut spread to the center of the crust.Pinch off some shortbread dough that you have reserved and add to the top of the chocolate pies.Preheat the oven to 350 F, 180 C.Chill the pies in the freezer for 15-20 minutes while the oven preheats.Bake the pies on the center rack for 40-45 minutes. The crust will be golden and the filling will have set.Cool completely and serve with tea or coffee.NotesThe pies can be stored in the freezer (unbaked) for up to 2 months.Instead of chocolate hazelnut spread, fill the pies with homemade chocolate ganache.The pumpkin-filled pies taste best chilled. Refrigerate them for a few hours until they're cool.Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
