This is from a OAMC website. These are delicious and my kids LOVE these in their lunchboxes. I put them in frozen in the morning and they thaw nicely by lunchtime. Note: I have experimented with reducing the sugar in this recipe and find it works very well. I usually make a double batch and only added 1/3 cup sugar instead of 1 cup. They came out perfect - just the right amount of sweetness.
I made these with a whole wheat flour pastry and they where lovley, i don't think i filled each mini pie enough as they sunk a little in cokking. Will make again though as they are great for my packed lunch at work. :)
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Thanks so much for a great little pie. I had to come up with something that was freezable that could stay at my daughter's school for when someone brought in cake or cookies for birthdays, etc. She's allergic to eggs and there have been many times she wasn't able to have a "treat" b/c of it. So, I found this recipe, substituted the egg for one banana (next time I'll use my egg replacer) and the milk for rice milk. I accidently bought cheesecake pudding, but that didn't make any difference at all. I also reduced the sugar to just under 1/3 cup. I baked mine for about 50 minutes until the crust was golden and the toothpick came out clean. I couldn't wait for it to cool off. It was Thanksgiving all over again. DD had one tonight and she gobbled it up. Thanks for a GREAT recipe!
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While this was indeed a great idea, I found the filling too sweet. I believe this was due to the vanilla pudding. The colour was also not as nice as other pumpkin pie fillings, so I will stick to my usual recipe in future. Thanks though for the individual pie concept!
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