Got empty graham crusts in your pantry waiting to be filled? I did. My first thought was to make a coconut cream pie. Ah but I was missing one ingredient!! I wasn’t in the mood though to go out to buy one thing. After searching through recipe after recipe, I found this heavenly pumpkin pie for which I already had everything! I am just in love with the small size too. No worries about cutting the perfect slice.

I’ll definitely be taking advantage of this fall season so keep posted to see what other delights will be coming soon!

Printable Recipe Here

Mini Pumpkin Pies

Ingredients

• 12 mini graham cracker crusts
• 1/3 cup white sugar
•  1/4 teaspoon salt
• 1 1/2 teaspoon pumpkin spice
• 1 large egg
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 (5 ounce) can  of evaporated milk

Directions:

Preheat: 350 F

1. In a medium bowl, mix together the sugar, salt, pumpkin spice, egg, pumpkin puree, vanilla, and evaporated milk
2. Put the pre-made crusts on a baking sheet and fill with the pumpkin pie mixture
3.  Bake for about 15-17 minutes or until the filling no longer jiggles when you shake it

Homemade Whipped Cream

Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Whip the cream until stiff peaks are about to form
2. Mix in the sugar and vanilla extract until peaks form
3. Scoop into a piping bag with a fitted tip and place one star on each cooled pie

Recipe adapted from My Baking Addiction

Tips

-You can find the pre-made graham crusts in the baking aisle (Walmart, Kroger, etc)

-Wait for the pumpkin pies to cool before icing them so that the icing does not melt off

-If you want to try a variation of this recipe, try Nutella Pumpkin Pie from a previous post of mine here