My husband and I are hosting Thanksgiving this year and as I was planning the menu for the 20 of us who will be in our home I thought of the children who will be present. My extended family here in Colorado has been so wonderful and this Thanksgiving I am so thankful to have them celebrate with us. I always get emotional over the holidays. My tears are flowing as I type this post. It is so hard to live away from my immediate family. My brother and dear mother live in El Paso, Texas and my sister is now very far away living in Germany with her family. This Thanksgiving we have decided to stay home and open our doors to my second family — my aunt Vicky and uncle Wolfgang and their children (my 1st cousins) and their children (my 2nd cousins).
This year I’m thankful to have them in our home celebrating with us. Thank you Brenda, Jessica, Krista, and Loraine for being like sisters to me. Gracias Tia Vicky for being my second mom. Gracias uncle Wolfgang for your BIG hugs and never ending whistling background music.
And of course thank you hubby for being so patient with me while I write recipes till’ the wee hours of the morning. And to my children Maya and Blake who without them I would not have the passion to write this blog and our future cookbook.
To my brother Michael and sister Ronnie (Veronica) and our lovely mother – May you have a happy and blessed Thanksgiving. Although we will not be together at the dinner table this year please know that our hearts are together. I love you con todo mi corazón and thank all of you for your love and support.
Phew, let me wipe my tears. Sorry! Back to this recipe – I found this cute idea on the Make and Takes blog and thought my children and little cousins will LOVE this dessert. It’s the perfect serving size for children and adults who only want a sliver of pie after a filling Thanksgiving spread.
I made this recipe with fresh pumpkin puree, but you can simplify this recipe and buy pumpkin in a can and follow the pumpkin pie filling recipe for a one 9-inch pie.
To all of you – May you spend Thanksgiving with the ones you love and if you can’t then love the one your with.
Mini Pumpkin Pies
- 2 9- inch pie crust doughs, pre-made from a box
- 2 cups fresh pumpkin pulp puree or 1 can, 16 ounce solid pack pumpkin
- 1 12 ounce can evaporated milk
- ½ cup dark brown sugar, packed
- 1/3 cup granulated sugar
- ½ teaspoon salt
- 2 eggs
- 1 egg yolk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon lime zest
- whipped cream
- toasted pepitas, pumpkin seeds, optional
- Preheat oven to 425 degrees F.
- Prep the dough according to package directions.
- Use a 4-inch round cookie cutter and cut 6 circles from each of your pie crusts for a total of 12.
- In a large bowl, add filling ingredients in order given. Mix well with an electric mixer.
- Place each mini pie crust into a greased muffin tin. Fold over where necessary creating a creased effect.
- Pour filling all the way to the top into each prepared dough cup.
- Bake for 15 minutes at 425 degrees then lower temperature to 350 degrees and bake for another 25 to 30 minutes.
- Place baked muffin tin pan on a cooling rack for a few hours allowing the pumpkin in the pies to set.
- Add a dollop of whipped cream to each mini pie. Sprinkle with toasted pepitas.
- I made this recipe with fresh pumpkin puree, but you can simplify this recipe and buy pumpkin in a can and follow the pumpkin pie filling recipe for a one 9-inch pie.
Photography by Jeanine Thurston