There is absolutely no reason why pumpkin pie should be just a Thanksgiving Day thing, but for some reason it kind of is.
I mean, once PSL season hits and we crave those fall flavors, nothing beats a piece of pumpkin pie. But if you’re like us and certainly don’t need a WHOLE pie staring you down every time you open the fridge, these little mini pumpkin pies are the ticket. You can make them up ahead of time, freeze them, and take them out as your heart desires.
Plus, mini pumpkin pies are a lot easier to make than a full pumpkin pie because there is no pie crust to make or roll out or fuss with. Using a gingersnap as the crust adds even more zippy flavor (the ones I bought have chili powder and red pepper in them!), and they soften when cooked so they’re not hard and crunchy like a typical store-bought gingersnap.
Obviously, these should be topped with whipped cream or, let's be honest, Cool Whip -- but that goes without saying. Not only will it then taste the way it should -- and the way it did every time you had pumpkin pie ever, but it will cover up any cracks or funky imperfections on the tops of the pies. (see exhibit A. above).
Mini Pumpkin Pies w/ Gingersnap Crusts
- 18 gingersnaps
- 3 eggs
- ¾ cup brown sugar
- ¼ cup maple syrup
- ½ teaspoon salt
- 1 ¾ teaspoons pumpkin pie spice
- 1 15 oz. can pumpkin puree
- 1 cup evaporated milk
- Preheat oven to 400. Line 18 muffin cups with paper liners. Place one gingersnap in each cup.
- In large bowl, beat eggs. Add brown sugar and maple syrup, salt and pumpkin pie spice. Stir in pumpkin puree until completely mixed. Add milk.
- Using a ladle, fill each cup almost to the top with pumpkin mixture.
- Bake for 10 minutes, then reduce oven temp to 300. Bake for 10 minutes more or until a knife inserted in the center comes out clean.
- Place on wire rack to cool for about 2 hours. Store in refrigerator.
- To freeze, tightly wrap each one in plastic wrap and freeze.
MY KITCHEN ESSENTIALS
Wilton Muffin Pan
I love this one because most muffin pans don't have a handle to grab onto, so it's really hard to pull it out of the oven without your oven mitted thumb going into a muffin. This one makes it really easy.
My KitchenAid ladle makes measuring out portions easy and relatively mess-free. I hate having to clean burned drips off of the muffin pan.
Vintage Pyrex Bowl
This is THE bowl I use for everything. It was handed down to me from my mom -- she got it in 1967. It's the right size for everything and it has handy pour spouts on each side. Don't put it in the microwave though, or those roosters will start to spark (not that I know from experience...)