Prep 10 mins
Cook 30 mins
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.
FOR THE PIES
- 1 cup canned pumpkin
- 1⁄2 cup sugar
- 1⁄2 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1 (3 1/2 ounce) box vanilla instant pudding mix
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1 pastry for double-crust pie (your favorite recipe or purchased)
FOR THE MERINGUE
- 1 tablespoon cornstarch
- 2 teaspoons cold water
- 1⁄2 cup boiling water
- 3 egg whites
- 1 dash salt
- 6 tablespoons sugar
- Roll out pastry dough to 1/4 inch thickness.
- Cut out 2-1/2" circles from the dough.
- You should have 15.
- Place each circle in a muffin cup and push in to fit pan.
- 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.
- 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.
- You can thaw these in the refrigerator or put in the microwave for about 1 minute.
- This depends on the wattage of your micro.
- If you want to add meringue, first mix together the cornstarch and cold water.
- Add to 1/2 cup boiling water.
- Cook over low heat until it thickens.
- Set aside to cool.
- Beat egg whites, dash of salt, and sugar until stiff.
- Add cooled cornstarch mixture to beaten egg white mixture.
- Put on pie, making sure it covers the edges well.
- Bake at 350 degrees for 20 minutes or until golden brown.
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. :)
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!
I thought the filling was sweet, even though I reduced the sugar to 1/3 cup. If I were to make it again, I'd try omitting either the vanilla pudding, or the additional sugar.