Sunday, November 24, 2013

Mini Pumpkin Pie Shooters with Maple Whipped Cream

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I love mini desserts!
They are super cute and since they're so small, you don't have to feel guilty when you try more than one :)

Mini pumpkin pie shooters would be perfect on a Thanksgiving dessert buffet.
A pre-baked pumpkin pie makes them super easy to put together and the maple whipped cream adds just the right amount of sweetness.

You could also make my cheesecake shooters or chocolate eclairs in a jar and have a variety of mini desserts to serve.  Everyone would LOVE you!

I serve the dessert shooters in small glass votive holders I find at the Dollar Store.
They're just the right size for mini desserts.



















Mini Pumpkin Pie Shooters

1 frozen pumpkin pie, baked, cooled and refrigerated overnight (I use Mrs. Smith's)
maple whipped cream
toffee bits

Layer small slivers of pie, maple whipped cream and toffee bits.
Top with crushed pie crust and toffee bits.
Keep refrigerated until serving time.

Maple Whipped Cream
1 cup heavy cream
2 T cold maple syrup
1 T sugar
1/2 tsp.vanilla extract
 
For best results, chill mixing bowl and beaters 30 minutes before making whipped cream.
Beat the heavy cream on high until slightly stiff.
Add the maple syrup, sugar and vanilla and whip until it forms soft peaks.

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