Sunday, November 24, 2013

Mini Pumpkin Pie {Bites} for #SundaySupper

At my parents house, my mom almost always did all the cooking {when us kids didn't have to help out if mom worked late}, but when I was younger, my dad made some of the "fun" foods; homemade hot cocoa, made from scratch brownies, spaghetti and meatballs for my birthday, and one year he and I made pies for Thanksgiving. I was twelve. I don't know if it is because Thanksgiving is my all time favorite holiday, or because my dad is a goofy, and fun guy, but that memory at twelve is one of my favorites, ever.

Dad doesn't cook anymore like that, but it is such a fond time that I'll treasure it, always. I think that maybe someday when there are grand-kids in the house, he may get back into that fun cooking, that I experienced growing up. I'm so thankful to have both the parents I have. I think at times, all kids are embarrassed of their parents, and I was definitely no exception, but now that I'm older, I am beyond grateful for the them!

So...back to this pie. I'm not even good at baking, but ever since that one  time, guess who makes the pies for Thanksgiving when we go to the parentals?

In both my parents house and with my in-laws, dessert is such a big deal beforehand, but come time to eat it, everyone is full from the main feast that either it is eaten hastily before its time to leave, or you just don't get any. And that's blasphemy in my foodie book.

This year I decided to make "bites" of pumpkin pie so that it can be taken home to enjoy later, if we so desire. I also made bites to control the amount of glorious, pumpkin and crust that I literally shove into my pie-hole. I still get enjoy my pie, but on a smaller scale!

Mini Pumpkin Pie
{serves 12}


1 15oz can pumpkin pie {I like Libby's}
1 12ox can Evaporated Milk
6 tbsp Splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 9-inch pie crust doughs {pre-made from a box}
whipped cream {optional}

To make:
Prep dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from the pie crust doughs.
Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look.
Prepare pie mix to can directions, and pour your filling into each muffin tin cup. Fill them to the very top.
Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.


See what others are thankful for, and cooking this Sunday!


Harvest Soup from Bea of The Not So Cheesy Kitchen 
Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina
Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures


Cloverleaf Rolls from Micha of Cookin' Mimi
Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
Picnic Roll from Linda of The Urban Mrs
Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite


Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings


Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks
Parmesan Butternut Squash Gratin from Alida at Alida's Kitchen


Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
Black Bottom Banana Cream Pie from Cheryl at Hot Momma's Kitchen Chaos
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking 
Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom's Custard Pie from Courtney at Neighborfood
No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane's Adventures in Dinner
Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

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  1. What a great idea to make mini portable desserts which can be eaten later! These are so cute and I bet they'd go down a storm at any Thanksgiving party!

  2. Your pumpkin pie bites are smart for both reasons you mention -- portion control for the full eaters, and for sending home with people!

  3. These little pies are just adorable - and I suspect, delicious!

  4. These are so cute. That memory sounds like a lot of fun! I am not a huge fan of Thanksgiving, but I remember making cheesecake with my aunt once. She let me taste it before anyone else got there.

  5. These are so cute. I can't wait until my daughter is old enough that we can make some memories cooking together.

  6. These are darling and look delicious! I love pumpkin!

  7. Those look so good and kinda easy to make need to try :-)

  8. Awesome!!! :) I'm making mini pumpkin pies for Thanksgiving, along with apple and cherry.

  9. Yum! Those mini pies are fabulous! And thanks for all the Thanksgiving links!

  10. These look absolutely scrumptious! :)
    xo TJ

  11. I think they are SO ADORABLE. I love things in mini.

  12. I love mini desserts, you can still have dessert after a big Thanksgiving meal. Yours look perfect!!

  13. What a great idea! My husband and I were just talking about making mini pumpkin pies for the same reason. We're all too full after eating a big Thanksgiving meal. Using a small ramekin is brilliant!

  14. This is such a great idea for Thanksgiving, Nichole! I feel like my family is full of people who say "oh, I don't want a WHOLE PIECE!" haha.

  15. These are fantastic! I have been really loving mini pies recently. Portion control, and more crust!

  16. What a fabulous alternative to a pumpkin pie!! and so clever using a muffin tin!

  17. What a great idea, love these mini pumpkin bites :) Love that you can send some home with your guests, thanks for sharing!

  18. What pretty little pies! I'd have to stash a few of them to take with me too.

  19. Yay for more mini dishes with crust! Also, brilliant idea to use the ramekin!