I love Fall…I love pumpkins…I love pumpkin pie, although, I suspect the love has to do more with the spices than actual pumpkin. With a family of three, including one very picky toddler, an entire pumpkin pie seems to last a long time…dare I say too long? With some time on my hands, a cabinet of rarely used specialty baking items and the magical world of Pinterest ( it has the ability to suck me in and keep me unaware of the passage of time!), I set out to make a smaller version…and I found it…and I can’t wait to eat it.
The usual cast of pumpkin pie characters:
2. 15 oz can of pumpkin purée. I measured from a large can and froze the rest for future use.
3. 14 oz can of sweetened condensed milk
4. 2 tablespoons pumpkin pie spice
Cream the above ingredients together until smooth.
1. Using a regular size pie crust, I cut two circles large enough to line my 5 inch pot pie pans (from Miles Kimball catalog many years ago). I filled each 3/4 full of pumpkin purée mixture… I had 2 interesting issues suddenly appear and easily solved…
A. Too much filling..I froze the excess to bake in small ramekins for a tasty treat
B. Leftover pie crust…I rolled and cut into leaf shapes with my Marshalls purchased leaf cookie cutter. They look darling on the little pumpkin pies!
3. Enjoy with a nice glass of apple cider.
To celebrate the first weekend of Fall, we took the Princess to a local Fall festival. To say she enjoyed it would be an understatement!
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