After a few weeks in the new apartment, our kitchen is officially open for business and has produced some delicious meals and baked goods. Last weekend we scoped out the farmer’s market for some sweet pie pumpkins, and yesterday Mischa and I baked a batch of mini pumpkin pies for friends (plus a pumpkin crisp with leftover filling for us!).
I know everything looks cuter and sweeter in “mini” form (these babies were certainly a hit!), but then again pie is delicious at any size. This one with its pumpkin filling is not too sweet and tastes like autumn–full of spices, brown sugar, and a hint of molasses. Perfect topped with some fresh whipped cream and a dash of nutmeg.
Lots of mini pie crusts ready to go! The perfectly pinched edges are Mischa’s specialty.
Then each mini pie is filled with spiced pumpkin goodness, and baked until the crust is golden brown and the filling just starts to crack.
Mini pies for breakfast, lunch, and dessert. Yum!
Pumpkin Pie Filling – dairy free!
3/4 cup brown sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp all-spice
2 cups pumpkin, pureed
1/2 Tbs dark molasses
1 1/4 cups soymilk
2 large eggs
+ 1 unbaked pie crust
Preheat oven to 425F. In a large bowl, mix sugar and spices. In a separate bowl, mix pumpkin, molasses, soymilk, and eggs. Add wet ingredients into dry, and stir to combine. Pour into unbaked pie crust (or mini pie crusts!). Bake for 15 minutes, then reduce oven to 350F and bake until center is set – approximately 45 minutes. Share with friends, and enjoy!
4 Comments
adorable, just like you!
<3
Lillie, I saw mini pumpkin pies somewhere else too, and I’ve been thinking about them ever since. I totally want to make these! Thanks for sharing! your photos are so fun.
these look amazing.
Those do look good, but I would recommend using the dominant pumpkin pie recipe found in the cookbook you made a few years ago.