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Becca’s Book, Serial #6 and Mini Pumpkin Pies

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Have you ever had something that was associated with a specific place or time of year and couldn’t be used anywhere else or at any other time–like a sweater that can only be worn on Christmas Day or a flag that only comes out on Fourth of July?

When I was a kid (I won’t say how long ago that was!) I had a plastic pail and shovel that could only be used at the beach. It would’ve been fine to use in the sandbox at home or making mud pies in the driveway, but I only brought it out at the beach.

Pumpkin pie is like that for many of us–it can only be eaten on Thanksgiving Day.

Well, the heck with that! Pumpkin pie is too good–and, for a rich and yummy dessert, relatively healthy–to enjoy only one day a year. These Mini Pumpkin Pies are so quick and easy and healthy that you’ll wonder why they hadn’t become a standard long before now. Leave the sweet potato casserole with mini-marshmallows for Thanksgiving Day. Pumpkin pie is year-round now!

And Becca’s Book Serial #6 has a similar kind of epiphany as Zach stumbles on an intense realization of love in a driver’s license bureau of all places. Give the scene a listen, or download the text file–might be as good as year-round pumpkin pie!

Now I wish I’d used that plastic pail and shovel more. I wonder if my mom saved it?

mini pumpkin pie dessert

Mini Pumpkin Pies

1/3 cup all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon baking soda

pinch of salt (about 1/8 teaspoon)

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

7.5-ounces pumpkin puree

2 Tablespoons granulated sugar

3 Tablespoons light brown sugar, packed

1 egg

1/2 teaspoon vanilla extract

1/3 cup half and half (milk or cream would work too)

mini pumpkin pies

Preheat oven to 350 degrees. Line a muffin tin with six liners. Set aside.

In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In another bowl, add the pumpkin puree, granulated sugar, brown sugar, egg, vanilla extract, and half and half. Mix these ingredients together until well blended. Pour the dry ingredients into the wet ingredients and mix until incorporated.

Divide the batter between six lined muffin cups. Bake the mini pies for 20 minutes. Remove from oven and let cool completely in the muffin tin. The pies will sink slightly in the middle as they cool. Store the pies in the refrigerator until ready to serve.

Makes 6 mini pies.

mini pumpkin pie

{Adapted from Baking Bites}

Becca's Book cover

Becca’s Book, Serial #6, audio © Jeffrey Anderson

Becca’s Book, Serial #6, text © Jeffrey Anderson


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