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Thanksgiving recipes from the L.A. Times Test Kitchen

November 17, 2012|By Noelle Carter
  • Mini pies, clockwise from top: pumpkin chiffon, apple and pecan.
Mini pies, clockwise from top: pumpkin chiffon, apple and pecan. (Bob Chamberlin / Los Angeles…)

Why limit your guests to one slice of pie, when you can offer them an assortment of mini pies:

At first glance, it looks exactly like a traditional pie — but miniaturized. Same rich and buttery crust with that tell-tale flake, same flavorful filling. All scaled down, "Mini-Me"-style. It may even have the same artfully crimped edges, only they're tiny. Delicate even.

Call them what you will — tiny pies, muffin-tin pies, cup-pies (à la the show "Pushing Daisies") — they're essentially pies baked in muffin tins. And you can bake batches at a time.

They take a little time but are fun to make. No worries, we include plenty of recipes!

And what do you do the morning after the Turkey-fest? Well, you could eat the leftovers straight out of the fridge.... Or you could check out Thomas Keller's recipes for Thanksgiving leftovers — yes, even Thomas Keller thinks about leftovers — like his to-die-for Thanksgiving stuffing pain perdu. Oh, yeah.

This week's recipes include:

When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo to the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online on our L.A. Times Food page.


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