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Retirement Blog

Pumpkin Pie_Pumpkin Recipes_Sept2014A recent trip to Target had me leaving with a lot of things I didn’t originally plan to buy, including a bag of—drum roll—pumpkin spice M&Ms. Me being the pumpkin fan that I am couldn’t pass up the opportunity to give these treats a try, so they wound up in my cart. (And now they are gone.) Starbucks’ famous Pumpkin Spice Latte made an early debut, much to the delight of its fans. It was my drink of choice over the weekend, and just as delicious as I remember—if not better! People are gathering their fall décor, and of course pumpkins are beginning to pop up on tablescapes and front porches (soon to be with scary faces carved into them), in pies, as a doughnut flavor (thanks Krispy Kreme)…they are everywhere! And even though some areas are still boasting summertime temperatures, it’s that time of year again: it’s pumpkin season. With that being said, we only thought it right to share a recipe or two with you to celebrate the season!

If you’ve ever wondered what it’d be like to eat an entire pumpkin pie yourself, this recipe will literally let you do that.

Mini Pumpkin Pies (via mybakingaddiction.com)
Cook time: 15-17 minutes

Ingredients

48 1.75-inch premade miniature tart shells
1/3 cup granulated sugar
¼ teaspoon salt
1 ½ teaspoon homemade pumpkin pie spice
1 large egg
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1 5-ounce can evaporated milk (this is the small can)
Whipped cream of Cool Whip – optional garnish

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla,and evaporated milk. Beat until well combined and smooth.
3. Line mini tart shells on prepared baking sheet. Using a small cookie scoop (2 teaspoons), fill each mini tart shell with pumpkin pie filling
4. Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.
5. If desired, top with freshly whipped cream or Cool Whip.

Notes

– I purchased my tart shells from my local market for $5.99, so definitely check a store near you before purchasing from Amazon as the price seems a bit high.
– Different brands of mini tart shells will vary. Pay close attention to the shell color during the baking process. I found mine were perfectly golden after 15 minutes.

If pies aren’t your thing, maybe this fun Pumpkin Dip will be the hit of the party. (via northcarolinacharm.com)

Ingredients

15 oz can of pumpkin
5 oz box of instant vanilla pudding (just the powder, do not make the pudding)
16 oz container of cool whip (can use low fat)
Small pumpkin
½ tablespoon pumpkin pie spice
½ tablespoon cinnamon

Directions

1. Mix pumpkin, dry pudding, cool whip, and pumpkin pie spice together (by hand) in a very large bowl.
2. Chill for several hours before serving. Meanwhile, carve your pumpkin!
3. Fill pumpkin with mix. Sprinkle with cinnamon and serve with fresh apple slices, vanilla wafers, or ginger snaps.


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