Get ready for the simplest and tiniest pumpkin pie recipe you ever did see. Not only is it quick, but you get the perfect ratio of pastry crust to pumpkin filling in each bite.
- pre-made seamless pastry dough sheets
- a mini cupcake tray
- 1 cup of pure canned pumpkin
- 8 oz of cream cheese
- 1/2 cup of brown sugar
- 2 eggs
- 2 tablespoons of melted butter
- 1 teaspoon of pumpkin spice extract
- 1 teaspoon of vanilla extract
- and a can of whipped cream
First, roll out your pastry dough on a flat surface. Use a shot glass to stamp out each individual pie crust.
Grease the pan and place each circle of dough into the mini cupcake tray.
Use a mixer (or a blender if you must) and combine the following: 1 cup of pure pumpkin, 2 eggs, 8 oz of cream cheese, 1/2 cup of brown sugar, 2 tablespoons of melted butter, 1 teaspoon of pumpkin spice extract, and 1 teaspoon of vanilla extract.
Spoon out the mixture into each of the pie crusts. Be careful not to over fill. The pumpkin filling with rise with cooking.
Bake at the sheet at 400°F for 8 to 10 minutes, or until the crust is golden brown.
Let the mini pies cool and then serve them up with a dollop of whipped cream.
This pumpkin pie garland is a great addition to your holiday festivities and it looks good enough to eat! You’ll need: air dry clay, paint, twine, a knife, and 10 or so metal hoops (you can find these in the jewelry section of your local craft store).
Step 1: Roll out a ball of clay. This will eventually be the base of your pie. Roll out two skinny pieces of clay. The larger one will be the pie crust and the smaller one will be the dollop of whipped cream.
Step 2: Flatten the ball of clay with the palm of your hand, the slice off two sides of the circle of clay to create a triangle with one rounded edge.
Step 3: With the tip of your finger or the blunt edge of a knife, waffle the top edge of the larger skinny piece of clay. Remember, this will be the pie crust. Attach it to the rounded end of the pumpkin pie base. It helps if you use a little water to adhere one surface to the other.
Step 4: Swirl the skinniest piece of clay into a circle to look like a dollop of whipped cream. Attach it to the top of the pumpkin pie base.
Step 5: Slide one of the metal hoops into the back side of the pumpkin pie. You’ll attach the garland string to it later on.
Step 6: After the clay has dried a little, paint the crust brown, paint the pumpkin part orange, and the dollop of whipped cream white.
Step 7: After the paint and clay have entirely dried, tie the garland string onto the hoop of each pumpkin pie you’ve created. Now you’re ready to give thanks in style!
Are you looking for fall decorating ideas? Pumpkin bowls are quick and simple. They’re great for serving snacks on Thanksgiving Day before the big meal. They also make inexpensive but elegant centerpieces. Native Americans once used dried pumpkin shells to store grain, beans, and seeds. It’s always cool to pull something historical into your celebrations.
Take a look at my crafting outfit: Carhartt Women’s Rowlesburg Sweatshirt, Clarkston Cami, Slim-Fit Jeans, & Wellington Boots. The Rowlesburg Sweatshirt is one of my favorites. It’s cozy with a thermal lining you can wear around the house or for indoor work. The material is made with Rain Defender™ technology that’s both durable and water repellant, so it transitions to your outdoor jobs as well.
(Save the pumpkin seeds for a trail mix I’ll be posting the recipe for tomorrow!)