Saturday, October 22, 2011

Mini Pumpkin Pies

I love fall.  Probably my favorite season.  There are so many reasons I love this season, boots, cool weather, beautiful colors, fun holidays, but pretty high up on the list there would be pumpkins.  I grew up eating pumpkin pie made from fresh pumpkins.  We would go to the pumpkin patch and pick some to carve and some to cook. I am sure my mom regrets starting this tradition, making from scratch instead of the can, because my dad then became spoiled and will no longer eat anything pumpkin made with the canned stuff.

Well I guess I got spoiled too, because I like it fresh.  In France, they don't have canned, so I actually have to do it this way.  I am on a mission to make as many things pumpkin as possible, as it is one of my absolute favorites. Last night we had pumpkin waffles for dinner and they were a big hit.  A few days ago, we had these mini pumpkin pies.  Not as big of a hit.  I got my kids all amped up to eat them because I was so excited and Tae tasted one and made a face.

"What, Tae?  You don't like it?"  I asked, confused.

"Yuck, mom."

"What's the problem?"

"Oh mom, these are not delicious."

Whatever Tae.  Your taste buds are off or something, because they were, in fact, delicious.  I may or may not have ate all 6 of them.
 My thoughts are that because the French ingredients used aren't as sweet as the American ones, he didn't like it.  Because he has eaten my pumpkin pie before and liked it.  And I used bought tarte dough, also different.  The reason I am posting these 'not so delicious' mini pumpkin pies is because 1.) Tae's apparently crazy. 2.) I thought they were fantastic. 3.) They'll be even better with yummy American sweetness.

Here's the recipe:

2 cups canned or cooked pumpkin
3/4 cups sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 2/3 cups evaporated milk

Heat oven to 425. Prepare pastry. Beat eggs slightly with hand beater; beat in
remaining ingredients. Place pastry-lined pie plate on oven rack;pour in filling. Bake 15
minutes.

Reduce oven temperature to 350. Bake until knife inserted in center comes out clean,
45 minutes longer; cool. Serve with whipped cream if desired.

I'll be linking this up to the linky parties in my sidebar, check 'em out!

Happy Saturday!!



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9 comments:

TexaGermaFinlaNadian said...

Good for you going to cooked pumpkin route!! That is a toughy. The have no squash here, like none at all. Even the 'pumpkins' they just set out for Halloween aren't edible. Annoying. Who would have thought they don't do squash here?!

Grammy Goodwill said...

Sorry, Natalia. This is a love I don't share with you. But I do have a funny story for you. My daughter loves pumpkin pie - she always ate it at my mother in law's house at Th'giving. She asked my mom to fix pumpkin pie for our family dinner. My mom worked so hard to fix a homemade pumpkin pie and Cory didn't like it. When I asked MIL for her recipe, she told me she BOUGHT Mrs. Smith's pies. So, now, 25 years later, my mom just buys a pie for my daughter. Isn't that a great story?

Nicole said...

you are wowgenuis.

wish i could come over for mini pies.

xoxo

MiMi said...

I LOOOOOVE all things pumpkin!! I've been hearing a lot about pumpkin pancakes this year so I'm gonna have to try them out.

Jennifer said...

yummy and too cute in those jars!! I love pumpkin too!! I've alreay made 3 batches of the 2 ingredient pumpkin muffins!! I'm lazy though and use canned! :)

Chas said...

Looking yummy to me! Thank you for linking up to Shades of the Season party.

Zensible Mama Maricris said...

OMG I love pumpkin pie! Yum!

Nikki@EverythingUndertheMoon said...

These look delicious!! Newest follower stopping by from the Follower's Fest!! Stop by and give us a visit some time :)

~Nikki
http://everything-underthemoon.blogspot.com

Jennifer said...

So glad you linked up this yumminess girl!

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