Mini Pumpkin Pies
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Happy Fall! Here's a quick & delicious recipe for you BROWNIE PAN LOVERS that is perfect for the season! The Brownie Pan is at it again.
2 rolls (1 box) Pillsbury Pie Crust
1 can Pumpkin Pie Mix
Cool Whip (optional)
Roll the pie crust out a little to thin it out using the Bakers Roller. Cut it into Circles using the Large Biscuit Cutter. Place 1 circle of crust into each of the 12 wells of the Brownie Pan. Mix the can of Pumpkin Pie Mix as per the instructions. Fill each pie crust to the top with Pumpkin Pie filling. Bake @ 425 for 7 minutes, then 350 for 10-12 minutes. Then, use a Stoneware scraper to pop them right out! Cool on the Stackable Cooling Rack. Garnish with cool whip using the Easy Accent Decorator (optional).
2 rolls (1 box) Pillsbury Pie Crust
1 can Pumpkin Pie Mix
Cool Whip (optional)
Roll the pie crust out a little to thin it out using the Bakers Roller. Cut it into Circles using the Large Biscuit Cutter. Place 1 circle of crust into each of the 12 wells of the Brownie Pan. Mix the can of Pumpkin Pie Mix as per the instructions. Fill each pie crust to the top with Pumpkin Pie filling. Bake @ 425 for 7 minutes, then 350 for 10-12 minutes. Then, use a Stoneware scraper to pop them right out! Cool on the Stackable Cooling Rack. Garnish with cool whip using the Easy Accent Decorator (optional).
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