Easy Mini Pumpkin Pies

I mentioned in my Pumpkin and Bananas post that I made mini pumpkin pies. I had to wing it since the only recipes I could find were for buying mini crusts or baking at 375 for however long. I like the recipe found on the back of the McCormick Pumpkin Pie Spice jar. I thought I’d write out the way I did it in case someone else is looking for an easy way to make them.

So here’s what I did:

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I bought my usual Pillsbury Pie Crust. It is in the dairy section and comes in two rolls. You will need both rolls. Pull both rolls out of the box and let sit for a few minutes. The dough needs to warm up a bit in order to roll out easier. If you begin to peel the dough and it sticks, it needs more time. Set it down for a few more minutes and come back to it.

Mix the puree, condensed milk, eggs and spice together and set aside.

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Spray or grease your muffin tin. Unroll the dough on a clean, flat surface and grab a glass with a wide mouth. Press the top of the glass to the dough and cut out as many circles as you can. Press each one into a muffin hole.

You can probably get about twelve circles out of both rolls of dough. Put the remaining scraps together and roll it out manually. You should be able to quickly do this without adding flour to your surface or roller. I was able to eek out seven more circles. These crusts were a little flakier, just to let you know.

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Fill them about 2/3 full of pie mix. As they bake they will expand and need some room to do that. Pop them in the oven at 425 degrees for 8 minutes. After that, turn the heat down to 350 degrees for another 20 minutes. Allow to cool completely and then pry them out with a butter knife, ever so gently. They should come out easily if you sprayed your pan.

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These little guys are the perfect size. Add a little whip and you’ve got a delicious treat!


Pumpkin and Bananas

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I made lunch ahead of time for the kiddos on Monday morning and it made the morning so much easier for everyone, so now I’m stuck doing it forever. They had been making their own lunches in the morning. I like them to be independent like that, but they don’t always make good choices and they are in the way in the kitchen. I enjoy getting creative with their lunches, but I also know I’ll need some freezer items (like muffins) for the days I don’t feel as excited.

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I’ve been wanting to make these Grain Free Banana Pumpkin Muffins for a while. They require coconut flour, which I was excited to try, but had to wait for my Clayton trip to finally find some. Coconut flower is interesting… Next I made Banana Muffins. While I was in Portland I tried some yummy banana muffins at Nicole’s, a friend of Misty’s, home. Nicole was nice enough to give me the recipe. Misty is lucky to have found such a sweet friend!

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I had intended to make a pumpkin pie (Noah’s and my favorite), but ended up using some of the pumpkin for the muffins. I didn’t want to just throw out the rest of the pumpkin (about half a can), so I decided to make mini pumpkin pies! It worked out beautifully! I already had the other ingredients on hand, so I simply used a mug to cut out circles and placed them in a muffin tin, poured in the pie ingredients and baked. I had to do some math, but I made a mental note to show Noah that I had to use my multiplication tables and percentage formula (by hand, on paper!) to figure it out. He needs real world examples to be encouraged to do his math homework.

Everything turned out really well! Noah and Nora each got a mini pumpkin pie in their lunches today as a special treat and I heard Noah peek at his lunch this morning and say, “yum!” Success!