These cutie pies are a fall favorite!
- A hand mixer
- A large bowl
- A cookie sheet
- A ladle
- A small measuring cup with a spout
- A toothpick
Pumpkin Pot PiesPrint Recipe
- 1 12-ounce can of evaporated milk
- 2 eggs
- 1/4 cup of sugar
- 1 teaspoon of ground cinnamon
- 1 15-ounce can of pumpkin
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground ginger
- 8 to 10 mini pumpkins vegetable oil
- 1 can of ready-made whipped cream
Turn the oven on, set at 350 degrees.
Wash the mini-pumpkins. Ask your grown-up helper to cut the tops off. Use a tablespoon to scoop out the insides. Set them on a cookie sheet.
Beat the eggs until they are the color of a lemon.
Add the canned pumpkin, sugar, salt, and the spices to the eggs. Mix together well.
While you continue to mix the filling, pour the milk in very slowly.
Because we want to fill the mini-pumpkins neatly, ladle the mixture into a measuring cup with a spout. This makes pouring the filling into the mini-pumpkins much easier than trying to use just the ladle. We are using 8 mini-pumpkins and should have enough extra filling for two more.
Place the mini-pumpkins onto a lightly oiled cookie sheet. Put cookie sheet into to oven bake them for about 30 minutes. You'll start to see the filling pull away from the edges of the inside of the pumpkin.
Test the pumpkin filling to see if it is done by sticking a toothpick into the center of one of the pumpkin pot pies. The filling is done when the toothpick comes out clean.
Remove the pumpkins from the oven and let them cool on the counter for a while. Once they are cooled off, if you put the pumpkins into the refrigerator overnight it will improve the flavor.
Top the pumpkin pot pies with whipped cream and serve.