Mini Pumpkin Pies

Have I mentioned recently how much I love pumpkin?

Well, I really really really love pumpkin. Same goes for pumpkin pie. And what makes pie better? Mini pies. They're super cute, and you don't feel bad for eating an entire pie in one sitting. Or you can pop one in your bag for your boyfriend when he's having a super bad day. I know, I know, I'm the best girlfriend in the whole wide world.

This is my basic and boring, tried and true pumpkin pie recipe. It's normal, and tasty, and just good. The kind of pumpkin pie your grandma has made since she was 10. I like adding pecans, the little bit of crunch is great, there's just something about pumpkin and pecans that go together so well.

Anyway, nothing too exciting, just cute, basic little pumpkin pies!


Mini Pumpkin Pies
Adapted from Better Homes and Gardens New Cookbook

One double crust, or one box pre-made pie crust
1 3/4 cups fresh pumpkin, or one 15 oz can pumpkin
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
2 eggs, slightly beaten
3/4 cup half-and-half, light cream, or milk
Pecans, optional

Line a greased muffin pan with pie crust. Combine pumpkin, sugar, cinnamon, and ginger. Add eggs, beat lightly with a fork until combined. gradually add half-and-half, stir just until combined.
Pour filling into pie crusts, and sprinkle with chopped pecans if desired. Bake at 375 for about 25 minutes, or until filling is set. Remove from pan and chill.

For a full-sized pie, use a single crust, and bake for 25 minutes with edges covered in tinfoil. Remove foil, and bake for an additional 25 minutes.