With Fall in full swing, I am finally starting to enjoy "comfort foods." As always, it's in the small portions size, so that I'm not left feeling like a roley-poley when I'm done "enjoying" said "treat." I can't count how many times over the years, that I've said to myself "I could really use a slice of pumpkin pie... without the guilt of 7 extra slices going to waste."
Today I decided today to try and make mini pumpkin pies so that I could still enjoy my favorite seasonal treat, without the huge waste of food (or massive caloric dent into my modest daily allotment.) I am really pleased how these came out, and wanted to pass the recipe along. This is a great, easy recipe, that is really easy to adjust if you have allergies or sensitivities. It's even got a tasty treat of CHOCOLATE in the bottom of the crust!
Today I decided today to try and make mini pumpkin pies so that I could still enjoy my favorite seasonal treat, without the huge waste of food (or massive caloric dent into my modest daily allotment.) I am really pleased how these came out, and wanted to pass the recipe along. This is a great, easy recipe, that is really easy to adjust if you have allergies or sensitivities. It's even got a tasty treat of CHOCOLATE in the bottom of the crust!
- 2- 6cup Keebler® Ready-Crust Graham Pie Bowls
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 3/4 cup Almond Milk, or Non-Dairy Milk of Choosing. (Note, coconut milk substitute will only be 1/2 cup
MINI PUMPKIN PIE INGREDIENTS
IN THIS RECIPE
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| KEEBLER® READY CRUST GRAHAM |
LIBBY'S® 100% PURE PUMPKIN
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GHIRARDELLI®
BITTERSWEET CHOCOLATE CHIPS
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INSTRUCTIONS
PREHEAT oven to 425 °F.
MIX sugar, salt and cinnamon in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in almond milk.
MIX sugar, salt and cinnamon in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in almond milk.
(Optional---but HIGHLY recommended!) Add 6 Giradelli® chocolate chips to the bottom of each pie crust.
POUR Mixture into shells.
BAKE for 15 minutes. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this may cause filling to separate from the crust.)
POUR Mixture into shells.
BAKE for 15 minutes. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this may cause filling to separate from the crust.)
NOTE: Make sure if you are using a baking pan, that it is extra heavy duty! Otherwise your pies will burn.
ALLOW TO COOL: May use refrigerated or homemade single pie crust to make 4 mini-pie shells. Lay rim of mini-pie pan on rolled out dough. Cut circle 1/2-inch larger than mini-pie to allow for dough to form fluted edge.
ALLOW TO COOL: May use refrigerated or homemade single pie crust to make 4 mini-pie shells. Lay rim of mini-pie pan on rolled out dough. Cut circle 1/2-inch larger than mini-pie to allow for dough to form fluted edge.
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| A hint of chocolate in any treat is always a pleasant surprise! |
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| If you're feeling extra "bad" add an extra scoop of ice cream ;) |
