Wilton Mini Pumpkin Ginger Pies Recipe Zoom

Mini Ginger Pumpkin Pies Recipe

These bite-sized treats put a twist on the traditional pumpkin pie - the filling and whipped cream are spiked with Tito's Handmade Vodka and topped with crystallized ginger. Pair this pie with Tito's The Buzzed Pumpkin cocktail, for the ultimate pumpkin-flavored indulgence.
Makes: 4 dozen mini pies
Skill Level: None

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Step 1

Preheat oven to 400°F.

Step 2

Cut 48 2-3/4 in. circles out of pie crusts. Fit dough circles mini muffin pans. Prick bottoms of dough with fork.

Step 3

Bake 10-12 minutes or until crusts are golden brown. Cool in pan on cooling grid 5 minutes; remove to cooling grid and cool completely.

Step 4

In medium saucepan, combine marshmallows, pumpkin puree, 1/4 cup vodka, butter, ginger, cinnamon and salt. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat, cover, and let cool completely.

Step 5

In large bowl, combine cream and confectioners? sugar. Beat on low speed with an electric mixer, gradually adding remaining 2 tablespoons vodka. Increase speed to high and beat until stiff peaks form. Fold 1-1/2 cups whipped cream into pumpkin mixture until smooth. Spoon or pipe mixture into prepared shells. Spoon or pipe remaining whipped cream on top of pies; sprinkle with crystallized ginger. Sprinkle with additional cinnamon, if using. Chill until ready to serve.

Pair this pie with Tito's Handmade Vodka The Buzzed Pumpkin cocktail for the ultimate pumpkin-flavored indulgence.

Makes 4 dozen mini pies.

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2 packages (14.1 ounces each) refrigerated pie crusts

1 tablespoon butter

1/2 teaspoon ground ginger

1/8 teaspoon salt




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