Hall Acura Virginia Beach
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Hall Acura Virginia Beach

Recipes: Bite-Sized Pumpkin Pies

You may think there’s nothing better than a delicious, spicy-sweet pumpkin pie in the fall, but these little bite-sized pumpkin pies may give the classic a run for its money. Instead of a crust, a crunchy wrapper drizzled with butter and sprinkled with cinnamon sugar wraps all the autumnal goodness into a sweet snack. Not a fan of pumpkin? Replace the filling with just about any favorite pie filling and this recipe from Hall Acura Virginia Beach works just as well. 

Prep Time: 15 minutes

Active Time: 35 minutes

Inactive Time: 1 hour - 1 hour and 15 minutes

Servings: 10-12

 

Ingredients

1 cup granulated sugar

5 teaspoons ground cinnamon

. . . mix 1/4 cup sugar with 4 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 eggs

15 ounces of pumpkin puree

12 ounces evaporated milk

1 package wonton wrappers

2 cups vegetable oil

1/4 cup butter

 

Instructions

Preheat oven to 365 degrees Fahrenheit. Put 3/4 cup sugar, one teaspoon cinnamon, salt, and ginger in large mixing bowl. Crack both eggs into the bowl and add the pumpkin puree. Blend these ingredients and then pour the milk into the mix. Incorporate it fully and then pour into a non-stick pie pan. There is no crust. Place the pie pan on the middle rack in preheated oven.

It should take roughly 30 to 40 minutes for the pie filling to become firm in the oven. Do a toothpick check when removing from the oven. If the toothpick comes out with moist filling on it, put the pie filling back into the oven for a few more minutes. It must be fully cooked and firm. When it is done, remove it from the oven and allow it to cool to warm or room temperature.

When the pie filling is cool, use a teaspoon to scoop the filling into the center of the wonton wrappers. The filling should be in the center with enough room to fold the wrapper around the edges. Brush the edges of the wrappers with water and then fold them into triangles, pressing to seal the edges.

Heat the vegetable oil in a saucepan over medium-high heat. Use a small corner of a wonton wrapper to test the oil. If it sizzles and begins to float, the oil is ready. Carefully place the mini pies into the oil about four at a time. They should not be on top of each other. Cook for roughly one minute on both sides or until golden brown. Use a metal slotted spoon to remove them from the oil and place on a paper towel covered plate to cool. Do this until every pie is golden brown.

Place the fried pies in a mixing bowl. Melt 1/4 cup butter and drizzle it over them. Take the cinnamon sugar mixture and sprinkle it over the fried pies. Do not dump the blend over the pies. Sprinkle until sufficiently coated. There may be leftover cinnamon sugar. Allow the pies to cool before eating. The filling will be very hot.