
6 Mini Graham Cracker Pie Crusts (Keebler Ready Crust)
1 C cooked pureed pumpkin
1/2 C vanilla soy yogurt
2 Tbs brown sugar
2 Tbs corn starch
1/2 tsp ground cinnamon
turbinado sugar to sprinkle generously on top
Preheat oven to 350°F. Combine all ingredients except crusts and turbinado sugar in a medium bowl and mix until smooth. Fill pie crusts with mixture, dividing evenly between all six. Smooth the filling or give it a stir to create a spiral pattern. Place mini pies on a cookie sheet, and bake for 20 minutes. Remove from oven and sprinkle pies with turbinado sugar to completely cover top surfaces. Return to oven for another 10 minutes. Serve hot or cold.
This is my first submission to Sugar High Friday. The amazingly popular event's theme this month is "All That Glitters,"so I'm sending my sparkly little pies to Susan of The Well Seasoned Cook.
5 comments:
Yummy yum yum! I do love the pumpkin pie, and minis, well, they're just cute.
Delicious looking pie! I love how easy the filling would be to make. If you start looking for phyllo try looking for these phyllo cups. I made teeny-tiny pumpkin pies in them one year and Alex loved them!
this looks yummy!i like the mini pie idea!
Mini pumpkin pies sound like a great treat!
Thank you so much for your SHF offering.
I have SO many squash to process. Many would be proud to be snuggled in these beautiful mini pies.
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