Mini Pumpkin Pies with Gingerbread Dust
Make everyone their own pumpkin pies with a touch of Gingerbread dust!
Servings - 12 mini pies
Ingredients
- 12 prepared mini graham cracker crusts
- 15 oz. Clover Valley can pumpkin puree
- 12 oz. can evaporated milk
- 3/4 cup white sugar
- 1 Tbsp pumpkin pie spice
- 1 tsp vanilla
- 1/2 tsp salt
- Clover Valley whipped cream topping
Gingerbread Dust
- 17.5 oz. bag gingerbread cookie mix
- 1 stick butter softened
- 1 large egg
- 2 Tbsp water
Instructions
- Preheat oven to 350 F. Set the prepared mini pie crusts onto a baking sheet.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, vanilla, and salt. Ladle about 1/4 to 1/3 cup of the pumpkin mixture into each of the pie shells, filling up to the top brim of the graham cracker crust.
- Carefully transfer the mini pies into the preheated oven and bake for 30 to 35 minutes, or until the pie is set in the middle. Remove from the oven and let cool while you finish getting the gingerbread dust ready.
- While the mini pies are in the oven, mix up the gingerbread cookie mix as directed on the bag. The dough will be thick.
- Once the dough is prepared, place it on a baking sheet that's lined with parchment paper or a silicone baking mat. Place a piece of plastic wrap over the top and press down and roll the dough until it's about 1/4-inch thick. Remove the plastic wrap. Bake in the oven with the mini pies for 15 minutes. Remove and let cool.
- To make the dust, break off the edges of the giant gingerbread cookie and place into a baggie. Crush the cookie with a potato masher or rolling pin, to create small pieces of cookie "dust."
- When the pies have cooled down a bit and just before serving, add a dollop of whipped cream and a few pinches of the gingerbread dust over the top. Enjoy!