Friday, November 19, 2010

Bite sized ... Pumpkin Pies

This mini-pumpkin-pies recipe is YUMMYTASTIC!!!

I made these one evening, all of the kids loved them - including Corey who doesn't like Pumpkin Pie?? Hmm ... I don't know about that.

1 cup canned pumpkin
1/2 cup sugar
1/2 cup milk
1 egg
1 teaspoon vanilla (I always add a little extra for yummy measure)
1 (3 1/2 ounce) box vanilla instant pudding mix
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 pastries sheets for double-crust pie

Roll out pastry dough to 1/4 inch thickness.
Cut out 2-1/2" circles from the dough. (If you have a Scalloped Bread Tube Pan from Pampered Chef, use that, that's how I got the cute edges.)
Place each circle in a muffin cup and push in to fit cup.
Preheat oven to 350 degrees.
In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
Add the pudding mix and beat until blended.
It will thicken nicely.
Add spices.
Stir to combine.
Fill pastry crusts evenly -- about 3/4 full or just below rim.
Place in oven and bake for 30 minutes.
Cool on rack.
When cool, you can place in a rigid freezer container with layers of waxed paper in between.
Freeze until needed.
FYI: We couldn't freeze any of them. 1. Hubby took some to work which were a big hit! and 2. They were just sooo yummy we couldn't stop eating them.

Enjoy! Ohhh --- and don't forget the whipped topping!!! :)

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