Mini Pumpkin Pies

READY IN: 40mins
Recipe by JillAZ

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.

Top Review by the veggie plot

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. :)

Ingredients Nutrition

Directions

  1. Roll out pastry dough to 1/4 inch thickness.
  2. Cut out 2-1/2" circles from the dough.
  3. You should have 15.
  4. Place each circle in a muffin cup and push in to fit pan.
  5. Preheat oven to 350 degrees.
  6. In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
  7. Add the pudding mix and beat until blended.
  8. It will thicken nicely.
  9. Add spices.
  10. Stir to combine.
  11. Fill pastry crusts evenly.
  12. Place in oven and bake for 30 minutes.
  13. Cool on rack.
  14. When cool, you can place in a rigid freezer container with layers of waxed paper in between.
  15. Freeze until needed.
  16. You can thaw these in the refrigerator or put in the microwave for about 1 minute.
  17. This depends on the wattage of your micro.
  18. If you want to add meringue, first mix together the cornstarch and cold water.
  19. Add to 1/2 cup boiling water.
  20. Cook over low heat until it thickens.
  21. Set aside to cool.
  22. Beat egg whites, dash of salt, and sugar until stiff.
  23. Add cooled cornstarch mixture to beaten egg white mixture.
  24. Put on pie, making sure it covers the edges well.
  25. Bake at 350 degrees for 20 minutes or until golden brown.

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