Mini Pumpkin Pies

These were way easier than I was expecting.  I have convinced myself for years that pumpkin pie from scratch was too time consuming  to make but these were done in less than an hour, and most of that was baking time.  These are unique enough that they don’t have to be limited to Thanksgiving.  I love that they could just as well be served at a brunch or dinner party.  I definitely recommend giving mini pumpkin pies a try!

These are so easy and you might actually have room to try more than one dessert! Such a great idea!



Ingredients
  • 2 small eggs
  • 1-1/3 cups of canned pumpkin (I accidentally used canned pumpkin pie filling and it still turned out, so I guess either one is fine)
  • 1/2 cup sugar
  • 1/4 tsp salt (slightly heaping)
  • 3/4 tsp cinnamon
  • 1/4 tsp ginger (slightly heaping)
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1-1/8 cups of evaporated milk
  • 30 tart shells

Get the instructions here >> Mini Pumpkin Pies @ onelittleproject.com

Comments

Post a Comment

Popular posts from this blog

Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

Image
I made these today when I saw this on Pinterest drinking some apple cider. Delicious! This recipe is definitely a keeper. These turned out just absolutely AMAZING! I made them for a family lunch and they were a HUGE hit! People were honestly mad when they were gone! I wouldn’t give these cupcakes away either! I would hide them away and sneak a sugary fueled bite every five minutes. Get the recipe here >> Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream @ wishesndishes.com
Read more

Out of this World Carrot Cake Recipe with Callie's Cream Cheese Icing

Image
I have been looking for a good carrot cake recipe for some time – I wanted something similar to what my mother used to make. I have to say this is better! The cake was incredibly moist and tasty. I cheated a bit by using a package of pre-shredded carrots and it still was great. As my family does not like cream cheese, I made a standard buttercream frosting with vanilla and cinnamon which worked really well. I was added apple sauce instead of the vegetable oil. I toasted some coconut flakes and decorated the sides of the cake, and on top too. I did concentric circles of coconut flakes and piped shell shape frosting. I piped her name in orange frosting in the last middle circle. It was lovely. It was very moist and delicious ! We love this cake! I love how easy it is to make and how amazing it is when it is done. We have left it out as well as in the refrigerator and it doesn’t dry out either way. This is a keeper for us! This Carrot Cake is OUT OF THIS WORLD! Seriously! A
Read more

Pumpkin Chocolate Chip Cookies

Image
I’ve been making these cookies for years and every time I do they NEVER last longer than a couple of hours… everyone loves them. I think they are amazing and a great addition to any holiday party! So tasty! I made a couple adjustments due to what I had in the house, and pure curiosity. I used 1/2 cup melted coconut oil, 1/2 cup sugar (I want to try puréed dates instead next time!), extra vanilla, self rising flour (instead of flour and baking soda and baking powder), extra salt, and I increased the spices (adding nutmeg, ginger, cloves etc). My house smells like Fall! The BEST pumpkin chocolate chip cookies! Great fall dessert idea. Get the recipe here >> Pumpkin Chocolate Chip Cookies @ twotwentyone.net
Read more