Name: Mini Piecakens
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Cooking spray -; 12 oz. fresh or frozen cranberries -; 1/3 c. fresh orange juice -; 1/4 c. water -; 1/4 tsp. kosher salt -; 1/2 c. (100 g.) granulated sugar, divided -; All-purpose flour, for surface -; 1 batch basic pie dough -; Cooking spray -; 1 c. (120 g.) all-purpose flour -; 1 tsp. baking powder -; 1 tsp. ground cinnamon -; 1/2 tsp. baking soda -; 1/2 tsp. ground nutmeg -; 1/4 tsp. ground cloves -; 1/4 tsp. kosher salt -; 2 large eggs -; 1 c. pumpkin puree -; 3/4 c. (150 g.) light brown sugar -; 1/2 c. vegetable oil -; 1 tsp. pure vanilla extract -; 1 c. heavy whipping cream -; 3 tbsp. powdered sugar -; 1 tsp. pure vanilla extract -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mini Piecakens

1. Cooking spray -

2. 12 oz. fresh or frozen cranberries -

3. 1/3 c. fresh orange juice -

4. 1/4 c. water -

5. 1/4 tsp. kosher salt -

6. 1/2 c. (100 g.) granulated sugar, divided -

7. All-purpose flour, for surface -

8. 1 batch basic pie dough -

9. Cooking spray -

10. 1 c. (120 g.) all-purpose flour -

11. 1 tsp. baking powder -

12. 1 tsp. ground cinnamon -

13. 1/2 tsp. baking soda -

14. 1/2 tsp. ground nutmeg -

15. 1/4 tsp. ground cloves -

16. 1/4 tsp. kosher salt -

17. 2 large eggs -

18. 1 c. pumpkin puree -

19. 3/4 c. (150 g.) light brown sugar -

20. 1/2 c. vegetable oil -

21. 1 tsp. pure vanilla extract -

22. 1 c. heavy whipping cream -

23. 3 tbsp. powdered sugar -

24. 1 tsp. pure vanilla extract -

How to cook deliciously - Mini Piecakens

1. Stage

Grease a 24-cup mini muffin pan with cooking spray. In a small pot, combine cranberries, orange juice, water, salt, and 7 tbsp. granulated sugar. Cook over medium-high heat, stirring occasionally, until boiling, then reduce heat to medium-low and simmer, mashing occasionally to break up cranberries, until thickened, 3 to 4 minutes. Let cool completely.

2. Stage

On a lightly floured surface, roll pie dough to 1/8" thick. Using a 3" round cutter, cut out 12 rounds. Using a 1 1/2" round cutter, cut out 12 smaller rounds.

3. Stage

Press larger rounds into 12 mini muffin wells, pressing into bottom and up sides to form mini pie crusts. Arrange smaller rounds in center of remaining 12 wells. Chill 10 minutes.

4. Stage

Preheat oven to 400°. Drop 1 tablespoon cranberry sauce in center of each large round; reserve remaining sauce. Sprinkle small rounds with remaining 1 tablespoon granulated sugar.

5. Stage

Bake until smaller rounds are golden brown and crisp, about 8 minutes. Using a fork, transfer small crust circles to a wire rack. Return pan to oven and continue to bake until larger rounds are golden brown around the edges, 7 to 9 minutes more. Let cool 10 minutes in pan, then carefully remove with an offset spatula and transfer to a wire rack. Let cool completely.

6. Stage

Make Ahead: Mini pies can be made 1 day ahead. Store in an airtight container and refrigerate.

7. Stage

Preheat oven to 350°. Spray a 12-cup standard muffin pan with cooking spray.

8. Stage

In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and salt.

9. Stage

In a large bowl, whisk eggs, pumpkin puree, brown sugar, oil, and vanilla until combined. Whisk in dry ingredients just until combined.

10. Stage

Spoon 1 heaping tablespoon batter into each prepared cup, then arrange 1 mini pie in the center of each. Top with remaining batter.

11. Stage

Bake piecakens until risen and firm to the touch, 15 to 20 minutes. Let cool completely in pan.