Ok, ok. We’ve caved and are sharing pumpkin pie for Thanksgiving. This pumpkin pie, however, is miniaturized. These allow you to get that pumpkin pie you are craving but still have room for other desserts. Or a second helping of turkey. br
Ingredients
1/2 batch of pie crust (store-bought is fine, if you choose)
3 large eggs
1 15-ounce can of pumpkin puree
1/2 cup heavy whipping cream
1/2 cup light own sugar
2 tsp. pumpkin pie spice
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees. In a medium-sized bowl, whisk the eggs. Add in pumpkin, cream, own sugar and pumpkin pie spice and stir to combine. Take the pie crust and roll it flat until it is about 1/4 inch thick. Cut small discs and set them aside. Grab a mini muffin tin. Take the discs and place them in the muffin tin, flattening them and shaping them to fit in the tin. Pour about 3 tsp. pumpkin pie filling into each crust. Top with some chopped walnuts. Bake for 10 to 15 minutes until the filling has set.
Serves 8 to 10
--Kim Cooper--
