One of my favorite things about fall is the comfort food, like pumpkin or pecan pie. The thought of eating a nice, warm pie just makes me feel warm and fuzzy inside.
But with all of the other treats and food around during the holidays, a full pumpkin pie may go to waste, unfortunately. So we tried out this new idea and started making mini pumpkin pies. Finally... a mini pumpkin pie allows me to satisfy my craving for comfort food with moderation. Plus, I found a fun baking project even preschoolers can enjoy!
I invite you to try these out just for fun this fall or enjoy on Thanksgiving day. Read on for the recipe:
Waiting in anticipation for his mini pumpkin pie.
Mini Pumpkin Pies
Makes 12
Ingredients:
- 2 eggs
- 1 30 oz. can of pumpkin pie mix
- 2/3 cup of condensed milk
- 12 mini graham cracker crusts
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix eggs, pumpkin pie mix, and condensed milk in a bowl until well combined. (You can add spices like cinnamon or cloves for more flavor)
3. Pour mixture into mini pie crusts using a 1/4 measuring cup.
4. Place shells on a baking sheet. Bake for 25-35 minutes, until toothpick inserted in the middle is clean.
5. Let cool. Put some whipped cream on the little minis and enjoy!
Rebecca Jaciuk is the publisher of Macaroni KID Downriver Detroit, Michigan.
