When I volunteered to make a pie for an occasion as special as a birthday, I figured I needed to do it up right. I had been wanting to make a slab pie for a while. The birthday boy wanted pumpkin pie. Pumpkin slab pie it would be. Then I decided to top it off with honeyed pecans. Luckily I remembered that my husband's family loves whipped cream on their pumpkin pie. I came up with a maple whipped cream to make it special.
When I decided to make the birthday boy his own individual mini pumpkin pie, I ended up with extra pie dough. Why not make a little garnish of cinnamon pie cookies for the top? I must admit that I used store-bough pie crust for this because it was a last minute thought. They would be easy to make with homemade crust if I had more time. Steve was pretty happy with his little pie.
Cinnamon Pie Crust Cookies
1 T melted buter
- Preheat oven to 350 F
- Roll the dough out to about 1/4" on a silicone mat.
- Cut with small cookie cutters. Before transferring them to a cookie sheet bake, I went ahead and spread melted butter on each cookie and sprinkled them with cinnamon sugar. This keeps them from sticking to the pan.
- Bake until golden brown, about 8 minutes.
A note from MiMi: If you used store-bought pie dough, you may want to fold it in half and roll it out a little thicker than it came. I tried the regular thickness for some and re-rolled it thicker for some of the others. I felt like the thicker ones came out nicer.