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Mini Pumpkin Pies with Gingerbread

Overview:
icon Serves: 12
icon Prep Time: 15 minutes
icon Cook Time: 35 min

  1. Preheat oven to 350 F. Set the prepared mini pie crusts onto a baking sheet.

  2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, vanilla, and salt. Ladle about 1/4 to 1/3 cup of the pumpkin mixture into each of the pie shells, filling up to the top brim of the graham cracker crust.

  3. Carefully transfer the mini pies into the preheated oven and bake for 30 to 35 minutes, or until the pie is set in the middle. Remove from the oven and let cool while you finish getting the gingerbread dust ready.

  4. While the mini pies are in the oven, mix up the gingerbread cookie mix as directed on the bag. The dough will be thick.

  5. Once the dough is prepared, place it on a baking sheet that's lined with parchment paper or a silicone baking mat. Place a piece of plastic wrap over the top and press down and roll the dough until it's about 1/4-inch thick. Remove the plastic wrap. Bake in the oven with the mini pies for 15 minutes. Remove and let cool.

  6. To make the dust, break off the edges of the giant gingerbread cookie and place into a baggie. Crush the cookie with a potato masher or rolling pin, to create small pieces of cookie "dust."

  7. When the pies have cooled down a bit and just before serving, add a dollop of whipped cream and a few pinches of the gingerbread dust over the top. Enjoy!

Recipe created in partnership with Erin Chase, $5 Dinners
Make everyone their own pumpkin pies with a touch of Gingerbread dust! This recipe was made using ingredients from Dollar General.

MyPlate Food Groups

Dairy Servings: --
Protein Servings: --
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Fruit Servings: --