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.
The steps:
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!

2. Bake at 425 for 30 minutes. Allow to cool. Top with adorable leaf cut out.
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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