How to shorten baking time
So I am making my annual pumpkin pie for Thanksgiving (and I've made this thing about 10+ times), but all my friends are begging for some now. And instead of making about ten 9 inch pumpkin pies, I want to make mini pies that are kind of ovular (apprx 5 by 3). When I'm making my pumpkin pie in the 9 inch, after I bake the crust, I bake the pie at 425 for 15 minutes, then I turn it down to 350 for about 30 minutes. Are there any general ideas as to if I should lower the temperature, or shorten the baking time for the mini pies? I know that I should take the pie out when the filling starts to firm up, but how long should I bake at 425, or if I should not bake that high. Because the rule with pies is that you want to bake at a higher temperature briefly, then at a lower one for a longer time. But should I lower the temperatures, or shorten the times, or even both? Thanks, and good luck to all your holiday baking!
I'll bump this simply because you deserved an answer from a baker. I'm a cook so I can't really help :-)
Just an educated guess based on my experience in baking---I would bake the mini pies at 425 for 5-7 mins then at 350 for another 10-15 mins. Do a test pie first, using the shorter baking time and watch closely. I would be surprised if the small pies needed more than 20 mins in total.