How To Make A Pumpkin Pie Dessert For Kids

Kid-Friendly Pumpkin Pie Recipe-Cooking with Kids!

Making this kid-friendly pumpkin pie recipe with your children is a lot of fun. I hope you’ll be able to spend some time in the kitchen with your children during any kids cooking lessons.

Kid-Friendly Pumpkin Pie Recipe-Kids Cooking Classes

This kid-friendly pumpkin pie recipe is easy to make and is enjoyable for children to participate in the preparation. Please consider taking some kids cooking lessons with your children. I look forward to seeing you in the kitchen with your children!

Pumpkin recipes for kids cooking classes

Because I am sensitive to cinnamon, our kid-friendly pumpkin pie does not contain any seasonings such as cinnamon. Even the fragrance of the pie baking causes me respiratory pain while it is baking. It is entirely up to you whether or not to use pumpkin pie spices, however I have discovered that many children dislike pumpkin pie, and mine like it without them. Simple items are frequently preferred by children. It definitely brings out the pumpkin flavor, and it’s a completely distinct flavor profile.

We poured the ingredients into a pie crust and wham!

Pumpkin Pie that is suitable for children!

Course:Dessert Cuisine:American Keywords: pumpkin pie recipe for kids, pumpkin pie for kids, pumpkin recipes for kids, pumpkin recipes for kids Servings:8

  • 2 cups of homemade pumpkin puree
  • 2/3 cup sugar
  • 3 eggs
  • 1 cup milk
  • Pie crust
  1. Preheat the oven to 375 degrees. Combine all of the wet ingredients and pour into the pie shell that has been made. Alternatively, bake for 50 minutes, or until the filling is set

Optional spices such as cinnamon or pumpkin pie spice can be used. This product is not used in our household since I am allergic to it, even to the fragrance. Recipes like vegetable beef soup, spaghetti pie, and bananarama bread to make with kids in your kids cooking lessons may be found by searching for “cooking with kids” in the search box on this website. We have a plethora of entertaining recipes. More pumpkin recipes for kids to make include pumpkin cookies, pumpkin seeds, and pumpkin peach bread to name a few examples.

Make a note to save it for later!

Pumpkin Pie Recipe {Classic and Easy}

Pumpkin Pie is a traditional dish in the United States. I have a favorite pumpkin pie recipe, and this is it. It mixes pumpkin pie spices with brown sugar and sweet pumpkin to create the ultimate Pumpkin Pie Spice taste experience. Come on in and I’ll show you how to make my Classic and Easy Pumpkin Pie recipe.

Pumpkin Pie…

This pie is flavored with a generous amount of cinnamon, ginger, cloves, allspice, and nutmeg, which results in the most delicious pumpkin pie flavor. No fall dinner, and especially no Thanksgiving dinner, is complete without a slice of Pumpkin Pie on the dessert table.

Here are my Top Amazon Picks for this Pie Recipe…

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What does pumpkin pie tastes like?

  • (Affiliate links are included. )

Can I eat pumpkin pie warm?

  • While you may enjoy the pie while it is still warm, the filling will become easier to cut and more solid as the pie cools.

How do you know when pumpkin pie is cooked and ready?

  • Make a slit along the center of the pie with a knife. If it comes out clean, the job is over. You may also jiggle the pie to see whether it is done
  • If the middle is not wobbly, it is.

How do you make pumpkin pie?

  1. Pie crust: Roll out one pie crust and press it into the bottom of the pie dish
  2. Edges should be trimmed and fluted
  3. Prepare the filling by creaming together the egg, sugars, and spices
  4. Set aside. Mix in the pumpkin and evaporated milk until well combined. Pour the mixture into the pie crust
  5. Preheat the oven to 375 degrees for 50 minutes.

Here’s the recipe and printable…

Pumpkin Pie with a pumpkin pie spice flavoring added to the mix.

  • Author:Melissa
  • Approximately 10 minutes of prep time, 50 minutes of cooking time, and 1 hour total time. Yield: 1 pie1 x
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup oil
  • 2 tablespoons milk
  • 1 1/2 cups flour
  • 15-ounce can of pumpkin
  • 1 cup evaporated milk
  • 1 big egg
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each of allspice, nutmeg, ginger and crushed cloves
  • Preparing the pie pan is the first step. Empty the flour mixture into the pie pan, ensuring that it reaches the center of the pan. Using a fork, combine the ingredients thoroughly
  • Fill the center of your flour mixture with air and push everything to the edges, leaving an empty circle exactly in the center of your flour mixture
  • Using a funnel, carefully pour the oil and milk into the well’s center. Using a fork, combine the liquid components first, then include the dry ingredients until a dough is formed. Extend the dough to the edges of the pie pan, if necessary. Embroider and flute the edges
  • Cream the egg and sugars together
  • Add the spices
  • Mix in the pumpkin and milk
  • And pour into the pie crust. Heat the oven to 375 degrees and bake for 40-50 minutes, or until a knife inserted in the center comes out clean.

Notes

Prepare the dessert and top it off with vanilla ice cream or whipped cream. Best wishes for the season of autumn! Melissa – Kid-Friendly Attractions and Activities

Kid-Friendly Pumpkin Pie Recipe

Pumpkin pie is a traditional Thanksgiving dessert.

Our version makes use of a secret ingredient to make it smooth and sliceable without the need to bake it beforehand. safety

Difficulty

  • 40 minutes + 4 hours chilling time (plus time to create and bake pie shell)
  • 40 minutes plus 4 hours chilling time

Prepare Ingredients

1 recipe(s) for pie Dough is rolled out, moulded, blind-baked, and let to cool. 1 cup (8 ounces) heavy cream (optional) 1 tablespoon unflavored gelatin (optional). 1 (15-ounce) can unsweetened pumpkin puree, drained and strained 12 teaspoon freshly ground cinnamon

Gather Baking Equipment

2 bowls (1 big microwave-safe bowl and 1 medium microwave-safe bowl). 11 cup (eight ounces)heavy whipping cream 1 tablespoon unflavored gelatin (optional). In a medium microwave-safe basin, whisk together the cream and gelatin until the gelatin is completely moist (mixture will be slightly lumpy). Allow for a 5-minute resting period. 2 Microwave the gelatin mixture for 1 minute on high power. Remove the bowl from the microwave and whisk until smooth and syrupy, using oven mitts to do so. Make a mental note to put it away.

  1. Microwave the pumpkin mixture for for 2 minutes, or until it begins to steam.
  2. Add the gelatin mixture to the pumpkin mixture and carefully whisk until everything is thoroughly blended (enlist the assistance of an adult because the bowl will be quite hot).
  3. Pie Dough is rolled out, moulded, blind-baked, and let to cool.
  4. Shake the pie gently so that the filling distributes evenly to the sides.
  5. 6 Spray a sheet of plastic wrap with vegetable oil spray until it is lightly coated.
  6. Refrigerate the pie for at least 4 hours and up to 2 days before serving.

Food for Thought

The majority of pumpkin pies, such as the ones that grace your Thanksgiving table year after year, include fillings that are made with pumpkin puree, cream, sugar, spices, and egg yolks. It is necessary to bake these pies for an extended period of time due to the presence of eggs, which make the filling pleasant and thick. We, on the other hand, do not use eggs in our pumpkin pie. Instead, we employ gelatin, which is the same substance found in Jell-O! And, instead of baking our pie, we chill it after heating the gelatin and pumpkin in the microwave for a few seconds each.

What?!

It is composed of molecules that are long and thin.

However, as the temperature drops, the gelatin molecules slow down and begin to tangle together, much like earbuds do when they’re in your pocket.

Eventually, they get so entangled that the liquid becomes trapped within. As soon as the liquid is unable to move or flow, it solidifies, becoming smooth and sliceable pumpkin pie filling in this example!

Try This Next

A typical pumpkin pie filling contains pumpkin puree, heavy cream, sugar, spices, and eggs, much like the ones you see on your Thanksgiving table every year. It is necessary to bake these pies for an extended period of time due to the addition of eggs, which thicken the mixture. We do not use eggs in our pumpkin pie, on the other hand. Gelatin is used instead, which is the same substance found in Jell-O! Instead of baking our pie, we chill it after we’ve heated up the gelatin and pumpkin in the microwave for a couple of minutes.

  1. What?!
  2. A long, thin molecule is what makes up the structure of the substance.
  3. However, when the temperature drops, the gelatin molecules slow down and begin to tangle together, much like earbuds do when they’re in the pocket of your pants.
  4. As soon as the liquid is unable to move or flow, it solidifies, becoming smooth and sliceable pumpkin pie filling in this example.

Steps

  • 1Preheat the oven to 425 degrees Fahrenheit. Filling ingredients should be combined in a large mixing basin. 2Bake for 15 minutes after pouring into pie shell. Reducing the temperature to 350°F, continue baking for another 40 to 50 minutes, or until a knife inserted near the middle comes out clean Allow 2 hours to cool. Serve immediately or refrigerate until ready to serve. Refrigerate after opening.

Tips from the Pillsbury Kitchens

  • First, pumpkin pie spice is a balanced combination of warm spices (a reference to seasonings that make us feel warmer—and sometimes cozier) derived from dried barks, roots, seeds, or chiles. It is also known as “pumpkin pie spice” or “pumpkin pie seasoning.” Cinnamon, ginger, cloves, and nutmeg are all significant actors, however the proportions of the various components may differ from one commercial mix to the next. You may use it to flavor sautéed apples, sprinkle it over a pan of roasted root vegetables, or spread it all over a pig roast before roasting it. tip 2. Carefully examine the label on the canned pumpkin to ensure that you are not purchasing canned pumpkin pie mix, which already contains sugar and seasonings
  • 3. 3. A pumpkin pie may be produced entirely from cupboard ingredients, as opposed to other types of pies. Fill your pantry with pure canned pumpkin and evaporated milk while they’re on sale to avoid having to make a trip to the shop for a pumpkin pie
  • Tip 4Top each piece with a spoonful of whipped cream before serving! Do you want to create one for yourself? In a chilled medium-sized mixing bowl, whisk together 1/2 cup heavy whipping cream, 1 tablespoon sugar, and 1/4 teaspoon pumpkin pie spice on high speed until soft peaks form. Pumpkin pie is made using an egg-based custard filling, which should be kept refrigerated until needed. Leftover pumpkin pie may be kept in the refrigerator for up to four days
  • Tip 6Make two pies: one for tonight and one for the freezer
  • This will save time and money. Allow the pie to cool entirely on a baking rack before wrapping it tightly in plastic wrap and then a final covering of aluminum foil. Place it in the freezer for up to 1 month after labeling it with the date of preparation. Prior to cutting it up for serving, allow it to thaw in the refrigerator (it will take around 3 to 4 hours).

Nutrition Information

250 calories, 8 grams of total fat, 6 grams of protein, 39 grams of total carbohydrate, and 26 grams of sugar

Nutrition Facts

Calories250 70 calories come from fat 8 g of total fat 12 percent of the population Saturated fat3 1/2g17 percent of total calories Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol60mg Sodium (290mg) is 20% of the total. 12 percent of the population Potassium250mg 7% of the population Carbohydrates in total: 39 g 13 percent of the population Dietary Fiber1g7 percent of total calories Sugars26g Protein6g Vitamin A170 percent 170 percent Vitamin A170 percent Vitamin C2 is present in 2% of the population.

15 percent of the population 10 percent iron, 10 percent chromium

Exchanges:

1 potato; 0 fruit; 1 1/2 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 0 lean meat; 1 fat; 1 vegetable oil

Carbohydrate Choice

2 1/2*Percent Daily Values are based on a 2,000 calorie diet. 2 1/2*Percent Daily Values do not include fiber.

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More About This Recipe

  • The name of this recipe says it all: this is a simple pumpkin pie recipe that everyone can make. PillsburyTM Deep Dish Pie Crust makes it unnecessary to mess with a crust, and the super-easy pumpkin filling can be prepared entirely in one dish and put into the pie crust in as little as a few minutes. Are you interested in learning more about the art and science of baking a simple pumpkin pie? The solutions may be found in our pumpkin pie resource guide. And we have many more pumpkin pie recipes to entice your taste buds—from streusel-topped pumpkin pies to slab pie variants that are perfect for feeding a crowd—to satisfy your cravings.

®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

Kids Recipe: No Bake Pumpkin Pie (Can Use Ice Cream Cones)

It is this easy no-bake pumpkin piekids recipe that is to responsible for my dessert stupor. Pumpkin pie with whipped cream on top is one of my favorite desserts, and this is no exception. We tried presenting it in a variety of ways, including ramekins, ice cream cones, and, finally, a pre-made graham cracker pie shell. I didn’t photograph the pie since I was instructed not to interfere with her “staging” before shooting it, so the results are exactly as she planned. After all, it is a recipe for children!

Ingredients

  • 1 cup pumpkin puree
  • 1 (3.4 ounce) container instant vanilla pudding mix
  • 2/3 cup milk (you may substitute nonfat if you choose)
  • 1 cup whipped cream (thawed, if using frozen, and sweetened, if using fresh)
  • 1 (9-inch) ready-made graham cracker pie crust, ice cream cones, or four ramekins with crushed graham crackers in them
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup whipped cream (thawed, if using frozen, and sweetened, if using fresh)
  • 1 (9-inch) ready-made graham cracker pie

Instructions

  1. Combine the milk and pumpkin in a large mixing basin until smooth
  2. Combine the pudding mix, pumpkin pie spice, and cinnamon in a mixing bowl. Combine until everything is well-combined. Fold in the whipped topping until well combined. Fill a pie shell, ice cream cones, or ramekins with the mixture. If you are baking pie, keep it refrigerated until you are ready to serve it. If you’re using ice cream cones, you should serve them right away (filling can be made in advance). If this is not done, the cones will become soft
  3. Percent
  4. If you’re using ramekins, press coarse graham cracker crumbs into the bottoms of the cups before pouring the mixture. They will soften if prepared too much in advance, but the flavor will remain excellent
  5. If desired, fresh whipped cream can be added to any or all of the options.

After it has been chilled, the pie will slice easily, though it will not set up as “hard” as a cooked pumpkin pie would after baking. If you want, you may serve it as a simple mousse with whipped cream on top. We utilized freshly whipped cream, which was made possible by the usage of this device (though I admit it felt this time like it took forever). A little goes a long way, and your children will delight in the fact that they can pretty much complete the recipe from beginning to end (other than you opening the can of pumpkin and monitoring mess, of course).

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Maple Pumpkin Pie

  • Whisk 2 big eggs until they are light and fluffy. 15-ounce can pumpkin puree (optional)
  • 1/4 cup maple syrup (optional)
  • 1/2 cup granulated brown sugar (packed)
  • A half teaspoon of kosher salt pumpkin pie spice (about 2 teaspoons)
  • 1 12-oz can evaporated milk (optional). Pie Crust This recipe makes one deep dish pie crust. 1 and a third cups all-purpose flour
  • A half teaspoon of kosher salt a half teaspoon of sugar
  • Half a cup of butter, cubed and chilled. 2 to 3 teaspoons of water

Preparation

1. Preheat the oven to 350 degrees Fahrenheit. 2. Combine all of the ingredients in a large mixing basin with a whisk until fully combined. Put the pie crust dough (recipe below) between two pieces of parchment paper and roll out to a 1/4 inch thickness between the pieces of parchment paper. The circumference should be 2 inches broader than the diameter of your pie dish. 4. Spoon the dough into a deep dish pie pan (dish) and shape it to fit the form of the pan (I like to fold the outer crust under itself to make a lip and then take a fork, gently pressing down around the pie crust, to make a pattern around the outer edge of the crust).

  • Fill the pie crust with dry beans or pie weights after you have placed a piece of parchment paper on top of the pie dough (you can reuse the dried beans afterwards).
  • Bake the dough for 15 minutes, then remove it from the oven and discard the parchment paper, beans, or weights.
  • Spoon the pumpkin filling mixture into the deep dish pie crust that has been partially cooked.
  • 10.
  • 11.
  • Pie Crust is a type of pastry that is used to make pies.
  • Pulse the first three ingredients in a food processor until they are finely chopped.
  • Add the chilled butter and process until coarse meal is formed, using on/off turns as needed.
  • Add the water one tablespoon at a time, processing until wet clumps form, adding more water one teaspoon at a time if the mixture is too dry.

The Best No-Bake Pumpkin Pie Recipe for Kids

The Most Delicious No-Bake Pumpkin Pie Recipe for Children This Thanksgiving, don’t keep yourself to yourself in the kitchen. Engage the children in a variety of delicious meals that require no heat and are as simple to prepare as mixing and stirring. During dessert, encourage them to consume their veggies and fall in love with a Thanksgiving tradition: pumpkin pie. But don’t worry, there are no knives or stoves required for this simple no-bake dish, which can be assembled while the turkey is roasting in the oven.

No-Bake Pumpkin Pie for Kids

Ingredients:

  • 3 cups canned pumpkin
  • 2 boxes vanilla instant pudding mix
  • 8 ounces heavy whipping cream
  • 1 teaspoon Pumpkin Pie Spice
  • 1 graham cracker pie crust
  1. Refrigerate whipped topping to thaw it out
  2. Once the pumpkin has been thawed, combine it with the pumpkin pie spice, whipped topping, and two boxes of dry vanilla pudding mix
  3. Combine ingredients in a large mixing bowl and stir until well combined. Pour into prepared crust and freeze for 2 – 3 hours before serving. This helps to firm up the pie so that it can be cut more easily. When ready to serve, remove the cake from the freezer and top with whipped cream and a pinch of pumpkin pie spice.

The Frugal Girls provided the inspiration for this dish. What else are you (or aren’t you) preparing for Thanksgiving? Check out these simple soups that even your children can prepare for additional cooking inspiration.

Simple Pumpkin Pie

In addition, this is the same recipe as the one for Signature Pumpkin Pie, which can also be found on our website. My youngest kid and I worked together to make this pie. Because I was short on time and energy, I relied on a pre-made pie crust from the refrigerator. We made the pie filling using my Kitchen Aid mixer, which took less than five minutes to complete. We made sure to follow the recipe to the letter. This pie was finished baking five minutes before the fourty-minute time limit was reached.

This is a keeper of a recipe.

Pumpkin pie is one of my favorite desserts, and this recipe is quick and straightforward to prepare.

  • I made this for Thanksgiving and will definitely make it again.
  • Simply bake the filling in a casserole dish after it has been prepared.
  • Quick, simple, and delicious!
  • If you don’t have pumpkin pie spice, you may experiment with vanilla and cinnamon to taste.
  • It is quite simple to prepare and is by far the most tasty.
  • Read MoreIt’s that simple.
  • Baking is something I like doing, especially during the holidays.
  • So simple and yet so good.

Ummmmm This pie was quite simple to prepare!

  1. It was amazing how delicious it tasted with such little ingredients!
  2. Don’t be afraid to ask!
  3. It’s quick, easy, and tasty!
  4. Wow!
  5. handmade whipcream was used to decorate the top of the pie.
  6. This dish is one of my favorites, and it has been preserved!

The Great Pumpkin Pie Recipe

This pumpkin pie recipe, which is bursting with flavor, is one of my favorites. Rich and silky, it tastes fantastic when baked in my own pie crust and topped with whipped cream, as I did here. Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but HELLO, where’s the pumpkin pie when you need it? My Great Pumpkin Pie Recipe has arrived in the mail today. Did you know that perfecting the ideal pumpkin pie recipe is a lot more difficult than it appears at first glance?

no ginger, brown sugar vs white sugar, cornstarch vs flour vs no cornstarch vs no flour.?

I grew up in a family full of pumpkin pie devotees, and no Thanksgiving celebration was complete without a sleep and a huge slice of pumpkin pie in my opinion.

Pie Crust

Starting with the pie crust, let’s get started. Every pumpkin pie must begin with a flaky pie crust of exceptional quality. My homemade pie crust is created with a combination of shortening and butter, which results in the most buttery-tasting, soft, flaky (and so flaky) pie crust possible. It’s simple to put together. In addition, I’ve included a video instruction as well as step-by-step images.

Fresh or Canned Pumpkin in Pumpkin Pie?

I tried this recipe with both and found that I preferred the pie made using canned pumpkin the best. When cooked for the same amount of time as the fresh pumpkin pie (say that three times quick), the canned pumpkin pumpkin pie (say that three times fast) was a little more solid. The pie, which was made with fresh pumpkin puree, had a gritty texture and a faint herbal flavor. Fresh pumpkin puree is best used in savory meals rather than sweets, in my opinion. This is entirely up to you; you may use either fresh pumpkin or canned pumpkin.

Other Ingredients in Pumpkin Pie

  1. Eggs. The pumpkin pie filling is made using eggs. They are responsible for the filling’s rich, luscious texture
  2. They are heavy cream. Pumpkin pie is made luscious and silky smooth thanks to the use of heavy cream. This pumpkin pie recipe calls for a rich, creamy filling that is incredibly delicious. 1 cup heavy cream and 1/4 cup milk are the ingredients I use. The 1 and 1/4 cups of heavy cream (or maybe more) that I used proved to be far too much for me. It’s just too thick and gloppy! Heavy cream can also be used to produce handmade whipped cream for the topping
  3. Cornstarch can also be used. A starch thickener is one of the most significant elements in a pie filling because it helps the filling hold its shape. Because it aids in the setting of the pie, I put a small amount of cornstarch in my pumpkin pie. It gives it a little more sturdiness and firmness while maintaining its smoothness

My Secret Ingredient

This seems really strange to me. My pumpkin pie filling, on the other hand, is seasoned with freshly ground black pepper. It’s a strange situation, I understand. But I’m serious about this. This is a tip I received from the incredibly talented culinary staff at King Arthur Flour. And for that, I will be eternally thankful. Because one small ingredient transforms your pumpkin pie into the BEST pumpkin pie you’ve ever tasted. No one will even be aware that it is there! With the exception of you.

a pinch of cayenne pepper

How to Avoid Cracks in Pumpkin Pie

I’m not sure what to make of this. In my pumpkin pie filling, though, I use freshly ground black pepper. I understand why you’re confused. This time, though, I’m not joking. Thanks to the brilliant culinary team at King Arthur Flour, I learned about this great recipe. It is for this that I will be eternally thankful.” Because one small ingredient elevates your pumpkin pie to the status of “the best pumpkin pie ever.” Everyone won’t even be aware that it is there!

Everyone else, that is. And they will all be curious as to what it is about this spiced pie that makes it so delicious! a pinch of pepper is a good amount.

Description

This pumpkin pie recipe is one of my all-time favorites since it is so full of flavor. It’s thick and silky, and it tastes fantastic when baked into my handmade pie crust and topped with whipped cream. The pie crust leaves are just decorative; you can exclude them from the pie and use only one pie crust instead of all three. You may simply omit the sugared cranberries if you like.

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Sugared Cranberries

  • Fresh cranberries (120g), 2 cups (400g) granulated sugar (split), 1 cup (240ml) water

Pumpkin Pie

  • Pie crust (the full recipe makes two crusts: one for the bottom and one for the leaf decoration)
  • One15ozcan (about 2 cups
  • 450g)pumpkin puree *
  • Three large eggs
  • One and a quarter cups (250g) packed light or darkbrown sugar
  • One teaspoon (8g)cornstarch
  • 1/2 teaspoonsalt
  • One and a half teaspoonsground cinnamon
  • 1/2 teaspoonground ginger *
  • 1/4 teaspoonground cloves *
  • 1/8 teaspoonfresh groundblack pepper
  • One cup(240
  1. To prepare the cranberries, place them in a large mixing basin and put them aside. Bring 1 cup of sugar and the water to a boil in a medium saucepan, whisking constantly, until the sugar has completely dissolved. Remove the pan from the heat and let it aside for 5 minutes to cool. Pour the sugar syrup over the cranberries and toss to coat the fruit. Refrigerate or leave the cranberries out at room temperature for 6 hours or overnight before using them in a recipe (ideal). After this period of time, you’ll observe that the sugar syrup has thickened considerably. Drain the cranberries from the syrup and sprinkle 1 cup of sugar on top of the berries to finish. Toss the cranberries with the dressing, covering them well. Place the sugared cranberries on a baking sheet coated with parchment paper or silicone baking mats and allow them to dry for at least 2 hours at room temperature or in the refrigerator before serving. You’ll have extras, which are excellent for snacking or using as a garnish on other recipes. For up to 3 days in the refrigerator, wrap firmly and place in the freezer. Complete step 5 of the pie crust recipe according to my instructions, suggestions, and photographs. Alternatively, store-bought can be used. To make the pumpkin pie filling, combine the pumpkin, 3 eggs, and brown sugar in a large mixing bowl until well blended. Then, combine the cornstarch and the remaining ingredients (cream and milk), stirring until smooth. Using a vigorous whisk, incorporate all of the ingredients. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll out the pie crust once it has been chilled: Remove 1 disc of pie dough from the refrigerator and place it on a baking sheet. Using a lightly floured work surface, spread out the dough into a 12-inch circle and set aside. Every few rolls, be careful to flip the dough a quarter turn to ensure even baking. Carefully press the dough into the bottom of a 9-inch deep dish pie pan. Check to see that it is smooth before you tuck it in with your fingertips. Remove the excess crust from the pan with a tiny, sharp knife and set it aside for later. If desired, use a fork to crimp the edges together or your fingertips to flute the edges together. Lightly brush the edges with the egg wash mixture. Prepare the pie crust by lining it with parchment paper. It is beneficial to crunch up the parchment paper so that you can easily form it into a pie crust shape. Pie weights or dry beans can be used to fill the space. (Please keep in mind that at least two normal sets of pie weights will be required to fit.) Make certain that the weights/beans are placed equally across the pie plate. Preheat the oven to 350°F and bake the crust for 10 minutes. Carefully remove the parchment paper and pie weights from the pie crust
  2. Carefully pour the pumpkin pie filling into the heated, pre-baked pie shell. Fill the crust only about 3/4 of the way up with the filling. The filling should only have a little amount of liquid left over if you use a deep dish pie plate as directed. If you have any leftover pie dough scraps, you may use them to make mini pies if you like.) Prepare and bake the pie until the middle is almost set, around 55-60 minutes, give or take a few minutes. If a little portion of the center is unsteady, that’s perfectly normal. Ensure that the sides of the pie crust are covered with aluminum foil or a pie crust shield after 25 minutes of baking to avoid the edges from becoming too brown. Check for completion at minute 50, then at minute 55, then at minute 60, and so on. Once the pie is finished, move it to a wire rack and allow it to cool fully for at least 3 hours before serving. Sugared cranberries and pie crust leaves can be used to decorate the dish (see note). You’ll almost certainly have leftover cranberries, which are delicious for nibbling. If preferred, top the pie with whipped cream before serving. Refrigerate leftovers for up to 5 days after covering them securely with plastic wrap.

Notes

  1. Pumpkin pie freezes well for up to 3 months if made ahead of time and frozen properly. Before serving, allow the meat to thaw overnight in the refrigerator. Pie crust dough may be stored in the freezer for up to 3 months. Before using, allow the frozen food to thaw overnight in the refrigerator. If you’re going to use sugared cranberries to decorate your pie, start them the night before. You’ll also want to start working on the pie crust the night before (the dough needs at least 2 hours to chill
  2. Overnight is best). It is also possible to prepare the filling the night before. To be honest, I prefer it this way. It allows the spices, pumpkin, and brown sugar tastes a time to infuse and mingle together before baking. It’sawesome. Refrigerate overnight after covering with plastic wrap. There is no need to bring the ingredients to room temperature before baking. Special Tools (affiliate links): The following are affiliate links: A mixing bowl set, a pastry blender, a rolling pin, an Emile Henry ceramic pie dish, pie weights (you’ll need two packs), a pastry brush, a pie crust baking shield, fall cookie cutters, and a Silpat baking mat are all necessary. Cranberries: Make sure you use fresh cranberries rather than frozen. Because the sugar syrup does not coat the frozen berries equally, you will get some pretty unsightly and some very plain shriveled cranberries as a result. Pumpkin: For this pumpkin pie recipe, canned pumpkin is the finest option. Libby’s brand is one that I use and recommend. Fresh pumpkin puree should be lightly blotted before adding to the recipe to eliminate any excess moisture. It is possible that the baking time will be longer. Spices: You may use 1 teaspoon of pumpkin pie spice for the ground ginger, nutmeg, and cloves called for in the recipe. Make certain to include 1 1/2 teaspoons of cinnamon in the recipe. Whether you’re making your own pie crust or purchasing one from the supermarket, prebaking the crust is essential. (Step No. 5) Graham cracker crust can be substituted, although the slices may become a bit squished when they are cut. Pre-bake the pie crust for 10 minutes before using it in this recipe, exactly as you would with a traditional pie crust. When utilizing a cookie crust, there is no need to utilize pie weights. Pie Crust Leaves (Pie Crust Leaves): One of the cold dough balls should be rolled out on a floured work area to make a rectangle (keep the other one in the refrigerator). Any form you desire (it doesn’t matter) and 1/8 inch thickness should be achieved by rolling out the dough. Cut out shapes with cookie cutters in the shape of leaves. Each one should be delicately brushed with the beaten egg and milk mixture. If desired, cut leaf veins into the leaves using a sharp knife to make them more interesting. Prepare a baking sheet coated with parchment paper or silicone baking mats and bake at 350 degrees Fahrenheit (177 degrees Celsius) for 10 minutes, or until gently browned. Remove the pie from the oven and set it aside to cool before decorating. Mini Pumpkin Pies: Many people have inquired whether there is a mini version available. Here are my small pumpkin pies for you to enjoy. They’re really simple to make
  3. There’s no need to blind bake the crust.

Pumpkin pie is a type of pie that is popular in the United States.

Pie Crust Leaves

My pie crust recipe creates enough for two pie crusts, but you may use one for one pie. So, with the leftover dough, you may build gorgeous leaves to decorate your pumpkin pie with in the future. Or any other type of pie, for that matter. Occasionally, I’ve seen pie crust leaves cooked right on top of the pie’s rim – and I’ve done it myself – but I wasn’t delighted with the results since there was too much uneven baking. A few of the leaves were not completely cooked through, and the tips were a touch browned on the bottom (even through my pie shield).

  1. If you want, you may sprinkle them with a little cinnamon and sugar just before baking them.
  2. Because my leaf cookie cutters(affiliate link) did not come with “veins,” I created leaf veins by cutting them out with a sharp paring knife.
  3. Don’t be concerned if your veins aren’t perfectly straight.
  4. The directions for the leaves may be found in the recipe printout linked above.

Sugared Cranberries

Let’s talk about those cranberries that have been sugared! I prefer to use them on pumpkin pie because they add a vivid, fresh flash of color to what would otherwise be a rather dark and orange dessert. In addition, they’re delicious and festive. Simply create a sugar syrup, allow the cranberries to soak in the syrup overnight, drench in sugar (which is dentist-approved), and allow to dry for a couple of hours to achieve the desired texture. Additionally, my recipe for sugared cranberries may be found in the printable recipe above!

Super Simple Make Your Own Mini Pumpkin Pies for Parties

One of the things I enjoy about teaching is being exposed to innovative ideas from other educators. One fantastic kindergarten teacher with whom I had the pleasure of working provided a really simple recipe for small pumpkin pies that students could make for festivities. Another advantage of this easy mini pumpkin pie recipe is that it is quick and easy to make. It keeps children occupied throughout a party! If you have ever planned a party for children, you are well aware of the need of keeping them occupied and involved in useful activities.

  • These little pumpkin pies are so easy to make that they don’t even require baking.
  • Are you ready for this incredibly entertaining recipe for little pumpkin pies?
  • *** Disclaimer: This post contains affiliate links, which means that as an Amazon Associate, I get a commission on qualifying purchases made via the links.
  • *** Is there something specific that you’d want to purchase on Amazon?

Here’s a quick and easy method to get to the website, as well as a link to my favorite pumpkin book of all time, which is excellent for reading to any aspiring tiny pumpkin pie makers you may know. Simply click on the button below, then browse the site and complete your purchases.

Take Me To Amazon!

Being able to learn new ideas from other instructors is one of my favorite aspects of the job. The recipe for small pumpkin pies offered by a wonderful kindergarten teacher with whom I had the pleasure of working was really simple. Another advantage of this easy mini pumpkin pie recipe is that it is quick to prepare. When children are entertained during a party, they are happier. Anyone who has planned a children’s party knows how important it is to keep the children occupied and involved in constructive activities.

  • You don’t even have to bake these small pumpkin pies to make them delicious.
  • You’re ready to make these adorable small pumpkin pies that are sure to wow your family and friends?
  • There is no additional cost to you when you use the links.
  • Here’s a quick and easy method to get to the website, as well as a link to my favorite pumpkin book of all time, which is excellent for reading to any aspiring tiny pumpkin pie makers you may know about.
See also:  What Dessert Good With Chicken Pot Pie

Ingredients for Each Mini Pumpkin Pie

1 cup of vanilla pudding 1 tablespoonLibby’s Easy Pumpkin Pie Mix (or a similar product) (spices already added) 1 tiny graham cracker pie crust from Keebler 1 dab of heavy whipping cream

Additional Supplies

Use napkins or paper towels to clean up after yourself. Spoons made of plastic

Instructions for Each Mini Pumpkin Pie

Give each youngster a plastic spoon as well as a napkin or paper towel to use as a tablecloth (or two). Remove the plastic or foil covering from one pudding cup for each kid and instruct them to eat their pudding. In the event that the youngster desires to have a small portion of the pudding, that is OK. If you use the tiny pumpkin pie filling, there will be more room for stirring it in.) Allow an adult to add a spoonful of Easy Pumpkin Pie Mix into each pudding cup before you start baking. Encourage children to incorporate the pumpkin pie mix into their pudding.

Keep each crust in its individual aluminum foil dish.

They can smooth and spread the mixture with their spoon until they are satisfied with the appearance.

Allow the children to consume and enjoy their small pumpkin pies!

Super Simple No-Bake Mini Pumpkin Pies for Parties

  • This recipe for no-bake small pumpkin pies is a marvel. It is really simple. Kids may create their own pies for delightful, do-it-yourself party entertainment
  • Preparation time: 5 minutes Time allotted: 5 minutes CourseDessertCuisineAmericanServings1Calories202kcal
  • 1 vanilla pudding cup
  • 1 tablespoonLibby’s Easy Pumpkin Pie Mix
  • 1 vanilla pudding cup 1Keebler Mini Graham Cracker Pie Crust
  • 1squirtReddi Whip whipped cream (optional)
  • 1Keebler Mini Graham Cracker Pie Crust
  • Hand out a plastic spoon and a napkin or paper towel (preferably two) to each youngster. Remove the plastic or foil covering from one pudding cup for each kid and instruct them to eat their pudding. Using a spoonful of the Easy Pumpkin Pie Mix, place one tablespoon into each pudding cup. Encourage children to incorporate the pumpkin pie mix into their pudding. Give each youngster a little graham cracker pie crust to use as a base. Keep each crust in its own aluminum foil dish. Allow each child to scoop their pumpkin pie filling into their pie crust by the spoonful. They can smooth and distribute the mixture with their spoon until they are satisfied with the appearance
  • Allow an adult to stroll around the room and give each youngster a spray of whipped cream, as needed.

Calories in this dish are an estimate based on the items that are included in the recipe.

It will vary based on the items that you choose to utilize in your recipe. Desserts, simple recipes, and party food are some of the keywords to look for.

Can You Believe How Easy These Are to Make?

Isn’t it simple to do that? Despite the fact that the recipes I provided are intended for a class celebration, there are a variety of different circumstances in which these small pumpkin pies may be useful. These pies would be perfect for serving at any form of harvest gathering at your local church. You might set up a little pie-making station for guests. The preparation of these pies can be enjoyable for fall birthday parties as well. Everyone had the opportunity to have their photo taken with their creation.

Reduced Sugar Variation

If you want to make a sugar-free version of this dish, you might use sugar-free pudding cups instead.

Adding Decorative Touches

Sprinkles, either chocolate or colored, would be a fun addition to the whipped cream on top of the cake. Sprinkles of chocolate syrup or caramel sauce would also be delicious additions to this dish. On top, chocolate chips or a maraschino cherry would be delicious additions. You can probably come up with a slew of other ideas for toppings!

How Will You Use This Mini Pumpkin Pie Recipe?

Are you imagining all the different ways you could put this simple little recipe to use? If you give it a shot, please report back to me on how it went. I’m constantly on the lookout for methods to make school celebrations more enjoyable while also reducing stress. If you have any suggestions for how to streamline the process of producing little pumpkin pies, I’d be interested in hearing them.

Need Some More Easy Recipe Ideas?

Subscribe to the Fluxing Well and become a member of the tribe if you enjoy what you’ve read so far! Every week, you’ll receive new ideas as well as access to a library of free printable resources, which will include a free cookbook with the finest simple dishes from the Fluxing Well website, among other things. If you’re looking for even more recipe inspiration, you may try following my Easy Recipes page on Pinterest. Have a wonderful day, and I hope you get to try out this simple little pumpkin pie recipe that I’ve provided.

Here are Some Other Easy, Kid-Friendly Recipes:

  • Easy Apple Crisp
  • Death by Chocolate Trifle
  • Easy Blueberry Hand Pies
  • The Easiest Cookie Recipe Ever with 25 Variations

Mini Pumpkin Pies Recipe

The Mini Pumpkin Pies recipe is a delectable and simple way to enjoy a classic pumpkin pie in bite-size portions. Suitable for Thanksgiving dinner, celebrations, and buffet-style events, they are delicious.

Mini Pumpkin Pies Recipe

Pumpkin pie is one of my favorite desserts, along with our triple berry pie, which is another favorite. Every year, both pies make it to our Thanksgiving table, and every year, there aren’t many leftovers. Although these tiny pumpkin pies have the same flavor as a traditional pumpkin pie, the portions are smaller and ideal for serving on Thanksgiving Day, at parties, or at buffet-style gatherings such as brunches.

Semi-Homemade Fall

I enjoy a simple dessert that is both tasty and saves me time in the kitchen. Here are some basic shortcuts to help you get this dessert on the table as soon as possible. Pie Crust: While I enjoy the flavor of a homemade pie crust while baking, I don’t always have the time to prepare one from scratch. Because handmade pie dough may be difficult to deal with at times, I like to use store-bought pie crust for this small pumpkin pie recipe, but you can use whichever method is most convenient for your schedule.

Simply press them into the little cupcake pans to make them. Whipped Topping: While I enjoy a nice handmade whipped topping, you may substitute your favorite canned whipped topping or Cool Whip for this recipe if you prefer.

Mini Pumpkin Pies Recipe

  1. In a small mixing bowl, combine the sugar, cinnamon, salt, ginger, and clove
  2. Set aside. In a separate dish, add the pumpkin and egg and beat with an electric mixer until well combined. Slowly incorporate the dry ingredients into the pumpkin mixture, stirring constantly. Gently fold in the evaporated milk until well incorporated. The Pre-Made Pie Crusts should be unrolled and circular crusts should be cut with a 3 inch cookie cutter. Place individual round in a Mini-Cupcake Pan that has been oiled to make little crusts
  3. Place a spoonful of the Pumpkin Mixture into each crust. Preheat the oven to 400 degrees for 12-15 minutes, or until the pumpkin mixture is set and a toothpick inserted into the center comes out clean
  4. Allow the cake to cool fully before adding the Whipped Cream topping.

Here are some more great pumpkin dishes to try:

  • The following recipes: Pumpkin Streusel Muffins, Pumpkin Swirl Brownies, Pumpkin Chocolate Chip Bars, and an Easy Pumpkin Cheesecake (all from Martha Stewart).

Mini Pumpkin Pie Bites

  • Mini Pumpkin Pies are a tasty and simple way to enjoy a classic pumpkin pie in bite-sized portions. CourseDessertCuisineAmericanMini Pumpkin Pies Suitable for Thanksgiving dinner, celebrations, and buffet-style events, they are delicious. Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes 24 small pies are served.
  • A 3/4 cup sugar mixture, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 2 eggs, 115 ounce can pumpkin puree, 112 ounce can evaporated milk, 2 prepared pie crusts
  • In a small mixing bowl, whisk together the sugar, cinnamon, salt, ginger, and clove. In a separate dish, add the pumpkin and egg and beat with an electric mixer until well combined. Slowly incorporate the dry ingredients into the pumpkin mixture, stirring constantly. Gently fold in the Evaporated Milk until well combined. Unroll the Pre-Made Pie Crusts and cut approximately 3″ round circles with a Biscuit Cutter using a pastry cutter. Place each round in a Mini-Cupcake Pan that has been oiled to make little crusts. Fill each crust halfway with the Pumpkin Mixture
  • Bake at 400 degrees for 12-15 minutes, or until the pumpkin mixture is set and a toothpick inserted in the center comes out clean. Allowing the cake to cool fully before topping with Whipped Cream and a sprinkle of cinnamon is recommended.

Created byKatie

Katie is a devout Christian, a wife, and the mother of three children: two boys and one girl. Crafting, home improvement projects, cooking, and baking for her family are some of her favorite pastimes. It brings her great delight to make her house a home and to encourage other Mommas as they navigate the chaotic and fortunate world of parenting!

Reader Interactions

This Pumpkin Pie is so simple to make that I like to refer to it as Easy Peasy Pumpkin Pie! It only takes a few ingredients and five minutes of your time to prepare it and put it in the oven to bake. This is the perfect gift for Thanksgiving and Christmas! Pumpkin pie is a Thanksgiving and Christmas tradition in the United States. It’s also one of the quickest and simplest pies to prepare! In fact, it is the ideal pie for children to participate in the preparation. We enjoy involving children in the culinary process, and this pie is ideal for them to assist with!

Nothing more complicated than mixing the ingredients in a mixing basin before baking and serving.

Oh, and did we mention that it’s delectable?

It’s very excellent.

Crust for Easy Peasy Pumpkin Pie:

For this dish, you will need a pie crust that has not been cooked. You may prepare a handmade crust, use a frozen crust, or use a pre-made crust that you roll out yourself. It actually doesn’t matter what you select, so don’t feel bad if you make it incredibly simple and utilize pre-made items. This recipe calls for a regular-sized pie shell rather of a deep-dish pie pan. A deep dish pie plate (or frozen pie crust) is significantly deeper than a regular pie plate and hence requires around 50% more filling.

Pie Shield: Optional

Pies like these require a significant amount of baking time in the oven. It is possible that you may need to add a pie shield halfway through baking due to the fact that every oven is a little bit different. Aluminum foil may also be used to create your own personal shield. Some ovens just brown the top of the baked goods more than others, so keep an eye on the outside crust.

How to make pumpkin puree from scratch?

If you truly want to improve your pumpkin pie baking abilities, you could experiment with preparing your own pumpkin puree. Yeah, that’s correct, just like a genuine pumpkin. I do not advocate using jack-o-lantern pumpkins for this project (the kind you carve). If you can find one, a sweet pumpkin is the finest choice. It’s a smaller version of the previous pumpkin. Inquire with your local grocer! The essential concept behind pumpkin puree is that you must first boil the pumpkin before pureeing it in a blender.

First and foremost, remove the seeds.

Second, prepare it.

The next step is to remove the skin. Cooking the pumpkin flesh allows it to become more readily peeled off the skin when it has become soft. Finally, purée it in a blender, food processor, or with a potato masher until it is smooth.

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