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8 recipes for pumpkin pie

With a long history and tradition in the United States, today there are many variations of pumpkin pie to choose from.

7. Mini pumpkin pies with gingerbread graham cracker crust

Eat. Run. Read
Thanksgiving is all about the desserts. This year make something perfect for the buffet table, three-bite mini pumpkin pies... topped with whipped cream of course!

The crust:

1-1/2 cups graham cracker crumbs (put your crackers in a bag and crush them, or you can be all high-tech and use a food processor)
1/4 cup brown sugar
6 tablespoons butter, melted

Mix all the ingredients together and press them into the bottoms of greased muffin tins (or you can do them in cupcake wrappers). I had enough for about 30 mini pies.

The filling:

3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs
1 can pure pumpkin
1 can evaporated milk

1. Preheat the oven to 425 degrees F. Mix all the ingredients together until smooth. Spoon filling into muffin tins.

2. Bake at 425 degrees F for 10 minutes, then turn the heat down to 350 degrees F, and cook for 20 minutes more.

3. Remove from the oven. To test for done-ness, shake the pan a bit, pies should not be jiggly in the center.

4. Cool completely, then run a knife around the edges and remove from the pan.

Read the full post on Stir It Up!

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Mark Sappenfield
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