I realize I’m writing this post a little late in the Thanksgiving dessert game! Perhaps most of you have already made or are making your Thanksgiving desserts right now, but the best part abou this pumpkin recipe are that you can make it in practically no time at all AND the ingredients are simple! I wouldn’t dare send you to the grocery store at the 11th hour after my trips to Trader Joe’s, Target, and Fresh Thyme resulted in long lines, lots of beeping on the roads and shopping cart races to the checkout (literally I swear I saw people doing it!) today.
What I especially like abou this recipe is that they come out bite-sized/mini versions, which is great for when you are faced with a million choices at the dessert table.
Thank you so much for tuning in to grab this pumpkin, and I’m wishing you and you family a very nice Thanksgiving! You know I’ll be eating my pumpkin heart out!
- 1 package store-bought pie crust
- 2 tbsp. espresso
- 2 tbsp. pumpkin pie creamer or half & half
- ¾ cup canned pumpkin
- ¼ cup light brown sugar
- 1 egg, lightly beaten
- 1 tsp. pumpkin pie spice
- ¼ tsp. salt
- Preheat oven to 350 degrees. In a medium bowl, combine pumpkin, brown sugar, pumpkin pie spice, salt, egg, espresso, and creamer. Mix well. In the meantime, unroll pie crust and use a round cookie cutter to cut out circles of the pie crust. Coat a muffin tin with coconut oil or butter and press pie crusts into individual muffin tins. Spoon about 2 tbsp. of the filling into each of the muffin tins. Spinkle pecan pieces or pumpkin granola ontop and bake for 30 minutes until golden brown. Cool on a wire rack and enjoy!
Pin these Pumpkin Spice Latte Pies!