Before pumpkin season is over, I have to share my favorite mini pumpkin pie recipe. It is one of our favorite recipes to make at Young Chefs Academy with our students because it is so easy to prepare and a crowd pleasure. To elevate it from kid friendly to adult worthy, I sprinkle on chopped pecans, grated orange peel, and powdered sugar. This is a great dish to prepare for a potluck or when hosting a crowd. You can use store bought pie crust to speed up the process. I prefer Pillsbury for this project but my other favorite pie crust, to use for large pies is from Trader Joe's. With the 2 rolls from pillsbury you can easily make 24 tart shells. I use a small jar to cut the circles. Make sure to spray your pan so it's easy to remove the baked shells when they have cooled.
Whip the filling in a bowl until it is all mixed together, then scoop it into a piping bag or gallon size ziplock and snip the corner. When I make it with my students in class, we mix it all together in the ziplock. They get a kick out of smooshing the ingredients together with their hands and we have 1 less dish to do- since they do help with all the dishes during class. This is a great recipe for kids to do, let them take over dessert this Thanksgiving.
Young Chefs Academy favorite Mini Pumpkin Pie
1 pkg. refrigerated pie crusts
1 can (15 oz.) solid pack pumpkin
2 cups frozen whipped topping, thawed
1 tsp. pumpkin pie spice
1 pkg instant pudding, Cheesecake flavor
1/2 cup chopped pecans
1 small orange, zested
1. Preheat oven to 400 degrees.
2. Roll the pie crust into a 12-inch circle. Using a 3 1⁄2 inch cookie cutter, round or scalloped, cut out 12 pastry pieces. Do this with the second crust.
3. Gently press one pastry piece into each cup of a mini-muffin pan. You should have 24 tart shells.
4. Bake for 12 minutes until golden brown. Remove from muffin tin and let the shells cool completely.
5. To prepare the filling: Combine the pumpkin, whipped topping, and spice in a bowl. Whisk until smooth. Add the pudding mix; whisk until smooth and thickened. Cool in the fridge until you are ready to use.
6. Pipe the filling mixture into the tart shells using a star tip or a freezer bag with the corner snipped off.
7. Garnish the mini pies with a sprinkle of powdered sugar, chopped pecans, and a little bit of orange zest.
Before you throw away your pumpkins in exchange for mistletoe and wreaths, check out this snowman for your front porch. It has become our yearly tradition to decorate Mr & Mrs. Frosty to get them ready to greet our holiday guests.
Ready for our outfit details?
Caroline is sporting the cutest Mustard cords from Old Navy. These are the first pants that fit her really well, perfect in the length and do not fall off her waste. The top, also Old Navy is super soft. We opted for heathered gray but it comes in so many great colors it was hard to chose.
Lastly, please don’t forget to share non perishable food item for our Canned Food Drive. Donate now through Dec. 3rd by dropping off your items at Young Chefs Academy or we can arrange to meet up. Thanks for your support!