Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Halloween, Thanksgiving and Christmas. I wasn’t ready to wait till Thanksgiving, so decided to make it for Halloween 🙂
Halloween is a yearly celebration observed in a number of countries on 31st October. Typical contemporary festive Halloween activities include trick-or-treating, attending costume parties, decorating, carving pumpkins into jack-o’-lanterns, lighting bonfires, apple bobbing and divination games, playing pranks, visiting haunted attractions, telling scary stories and watching horror films. We signed up for hosting trick or treating this year for the very first time! So, pretty exciiitttttedddd! 😀
FUN FACT: The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest.It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar.The final pie weighed 3,699 pounds and measured 20 feet in diameter. [Source: Wikipedia]
I love the fragrance that you get while the pumpkin pie is baking! Do you? If yes, then this recipe is worth trying out 😉 I have added the classic pumpkin pie recipe as well as the variation that I made this time!
TIP: To make the Spider Web, I mixed 1/4 cup of pie mix with cocoa powder until smooth and filled it in a piping bag. Then, cut a small hole in the corner of the bag containing the chocolate filling and pipe a large spiral (4-5 rotations) over the top of the plain pumpkin filling.Take a toothpick and, starting at the center of the tart, drag it gently through the filling towards the outer crust to create the spiderweb. Gently tap the pan on the table to smooth out any grooves in the filling. Here’s a video showing this process:
Adapted: This recipe is from Libby’s Pure Pumpkin label 😉
Hope you enjoy it! Happy Halloween all!
The Mini Pumpkin Pie
- 3/4 cup Granulated Sugar
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon ground Ginger
- 1/4 teaspoon ground Cloves
- 2 large Eggs
- 1 can 100% Pure Pumpkin
- 1 can Evaporated Milk
- 1 unbaked 9-inch deep-dish Pie shell
- Whipped cream (optional)
- Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
- So instead of the traditional big pie, I decided to make small bite size ones this time. The steps are pretty much the same. Prepare the batter as in step 1 of the previous method. Pulse graham crackers and butter in a food processor.
- Take a mini cheesecake pan and line each mold with a 1 inch layer of the graham cracker mix and ﬂatten it. Pour the pumpkin pie batter in each. Preheat the oven to 375F and then bake for 45 minutes.