Sunday, December 1, 2013

Mini Pumpkin Pies

I decorated with whipped cream to look like an American flag!

Pumpkin Pie is a classic Thanksgiving treat. After eating a large meal, sometimes you don't want a full slice, so I thought these minis were the perfect size. These are interesting, too, because there is no crust. Just top with whipped cream and enjoy!

  • 15 oz. can pumpkin puree
  • 1/2 c. white sugar
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 c. evaporated milk
  • 2/3 c. flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • Whipped cream (optional)
  1. Set oven to 350 degrees
  2. Spray a muffin tin with cooking spray, or put in liners
  3. In one bowl, whisk together pumpkin, sugar, brown sugar, eggs, vanilla, and milk until well combined
  4. In another bowl, add together flour, baking powder, baking soda, salt, and pumpkin pie spice
  5. Slowly add dry ingredients to wet until completely smooth
  6. Fill each cup about 1/3 of the way high
  7. Bake for 20 minutes
  8. Cool
  9. Chill before serving (and make sure you keep in fridge to store)
  10. Top with whipped cream and a dash of cinnamon!


Original recipe here

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