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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 15 |
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These are delicious and my kids LOVE these in their lunchboxes. I put them in frozen in the morning and they thaw nicely by lunchtime. Note: I have experimented with reducing the sugar in this recipe and find it works very well. I usually make a double batch and only added 1/3 cup sugar instead of 1 cup. They came out perfect - just the right amount of sweetness. Ingredients:
1 cup canned pumpkin |
1/2 cup sugar |
1/2 cup milk |
1 egg |
1 teaspoon vanilla |
1 (3 1/2 ounce) box vanilla instant pudding mix |
3/4 teaspoon cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 pastry for double-crust pie (your favorite recipe or purchased) |
Directions:
1. Roll out pastry dough to 1/4 inch thickness.
2. Cut out 2-1/2 circles from the dough.
3. You should have 15.
4. Place each circle in a muffin cup and push in to fit pan.
5. Preheat oven to 350 degrees.
6. In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
7. Add the pudding mix and beat until blended.
8. It will thicken nicely.
9. Add spices.
10. Stir to combine.
11. Fill pastry crusts evenly.
12. Place in oven and bake for 30 minutes.
13. Cool on rack.
14. When cool, you can place in a rigid freezer container with layers of waxed paper in between.
15. Freeze until needed.
16. You can thaw these in the refrigerator or put in the microwave for about 1 minute.
17. This depends on the wattage of your micro.
18. Enjoy!
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