I made 12 little mini pumpkin pies. I wasn’t sure if it would work.
Use the pillsburry already to roll pie crust. And I needed something ROUND that is the right size to cut out for my pie crusts. I looked around was going to use a unused medicine cup, but too small but kids cup was too big, well I looked on the corner of my eye and the funnel for canning I had out since I am using the canning pot for pumpkin. I was like OOHHHHHH. and it was perfect.. right size when I sprayed the mini muffin pan , and droppe din a round pie crust it fit exactly and stoped on the edge perfectly. I couldnt believe it!!!
So Chad whipped up more pumpkin pie mix and I poured it in and baked. While he was making the mix I was doing the crusts. They are tooooo cute!!! Then the left over we had to use since it was almost enough to make a full pie. Just made another one. I know it wont go to waste. Family loves it, I plan to bribe my mom/sister with it tomorrow. HAHAH (don’t tell em shhhh) I tried a technique I saw on food network rolling down the edges for a rounder top of a pie. It looks decent. I am no pro tho.
Anyways.. these are for my Church Nursery class…. 1 or 2 bite pumpkin pies. TEE HEEE (yes I am proud of myself. ) HAHAH
This recipe belongs to my great grandma “mamma sims” And it is our families favorite!!! I look forward to this pie EVERRRRY YEAR my mom or grandma makes it.
You can used canned- however since I butcher my own pumpkins every year I use fresh. But you can use canned.
YUMM-O!
1 cup milk
1 1/4 cup pumpkin
1 cup sugar
3 tablespoons butter (melted)
2 tablespoons cornstarch
3 eggs
1 teaspoon cinnamon
1 teaspoon pumpkin pie mix spice
1 teaspoon vanilla
Mix all ingredients and put in pie shell. Bake at 350 degrees 50 min or till done. ENJOY!
Both deaf since the age of 3, Chad and Mary Beth enjoy not only raising their little family but photographing together, cooking & crafting as well. Living in Central Florida with their ...
