I use one crust to make the mini pies, and the other crust I use to make an 8” regular pumpkin pie To assemble: I use Martha Stewart’s Perfect Pâté Brisee recipe on page 12 in this cookbookīut you can use your favorite pie crust (store bought would work just fine) Sprinkle a little white sugar on top of each cookie before baking.īake 375° for 8-10 minutes until just turning golden on the edges Pie crust: Roll out dough on a well floured surface to about 1/4” thicknessĬut out the desired shapes (I used a mini maple leaf cutter) and place about an inch apart on a greased cookie sheet. I cut the large tube in half and added each half into each other and rolled to creat a marbled effect. Shape the dough into three equal tubes and roll them together into one. Knead in the coloring until the dough is fully colored. Separate the dough into three equal pieces and color each with food coloring. Add in the rest of the ingredients and mix until it comes together in a ball of dough. Sugar cookie recipe:įood coloring in yellow, green, and orangeīeat together sugar and butter until incorporated and fluffy. Mix all ingredients together in stand mixer with whisk attachment until there are no lumps.
This recipe makes enough for 12 mini pies and 1 full 8” pie Pumpkin pie filling:ģ 1/2 cups pumpkin purée (I used a purée I made form our home grown sugar pie pumpkins, if using canned you’ll need around 28 oz- or two 15oz cans)
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