Chewin'

the News

September 2004

Individual Pumpkin Pies

Carol Santee

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Recipes:	1	2	3	4	5	6
Makes: pies	15	30	45	60	75	90
Ingredients:
Pie crust recipe OR Store bought pie crust dough mix	1 recipe    2 crusts	2 recipes   4 crusts	3 recipes   6 crusts	4 recipes   8 crusts	4 recipes   10 crusts	6 recipes   12 crusts
Canned pumpkin	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
*Milk	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Egg	1	2	3	4	5	6
Vanilla	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Instant vanilla pudding mix, 3.4 oz. box	1	2	3	4	5	6
Cinnamon	3/4 t.	1 1/2 t.	2 1/4 t.	1 T.	1 T. + 3/4 t.	1 T. + 1 1/2 t.
Ground ginger	1/4 t.	1/2 t.	3/4 t.	1 t.	1 1/4 t.	1 1/2 t.
Ground cloves	1/4 t.	1/2 t.	3/4 t.	1 t.	1 1/4 t.	1 1/2 t.

Assembly Directions:

Make pie crust dough according to recipe. Roll out dough to 1/8 to 1/4 inch thickness.  Using a custard cup as a cutter, cut out circles from pie crust dough - fifteen for each recipe.  Push each circle into a muffin cup.

Preheat oven to 350 degrees.  In a bowl, beat pumpkin, sugar, milk, egg and vanilla until thoroughly mixed. Add vanilla pudding mix and beat well.  Mixture will thicken.  Add cinnamon, ginger and cloves.  Beat until combined.  Scoop out filling and place in mini crusts.  Do not overfill.  Bake at 350 degrees for 30 minutes. Remove from oven.

Freezing Directions:

Allow to cool.  Place pies in a rigid container.  Seal, label and freeze.

Serving Directions: 

Place frozen pie in a snack bag or snack size container and pack in lunch box.  The pie will thaw in time for lunch.

Comments:

These can also be served as an afternoon snack or quick dessert.

*Skim milk works fine in this recipe.

Nutritional Info:

Per Serving: 189 Calories; 10g Fat (46.8% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 99mg Sodium. 

Exchanges: 1 Grain (Starch); 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

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