Hello! Welcome to Keeping Up with the Joneses. Thanks for stopping by! We're a young couple living in the East Arkansas/Memphis area otherwise known as The Delta, with a love for family, friends, faith and food.

We believe that some of the best memories are created at home around the dinner table, and when entertaining those you love. This little blog is where I share recipes, wine, our home and our life. Enjoy! -Kendall

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I love to try new recipes. In fact, I rarely make the same thing twice. I'm a bona-fide cookbook collector, Pinterest addict and magazine aficionado. On the blog, you'll see what I've got cooking.

I love wine, y'all, so from time to time I feature bottles I've loved. Crafts and decorating our little house are passions of mine, so you may see some of that. Thanks for stopping by!

Mini Pumpkin Pies

Posted by Kendall Jones Tags:
Thanksgiving is just around the corner! I LOVE Thanksgiving. It's a rare holiday that hasn't been totally commercialized, and the focus stays on family, food and counting your blessings. It doesn't get much better than that! If you're like me, then trying new recipes is always exciting. But, when it comes to my Thanksgiving plate, I like to be sure that certain classics remain. 

Here's a small twist on a regular pumpkin pie. Get it - small? Hah. I'm lame.
I love pumpkin pie, but I also love pecan pie and all the other desserts that are sure to make an appearance on the buffet. Pumpkin is delicious, but I usually only want a couple of bites. These mini pies are perfect! They can be easily huffed down in a few seconds, and are cute to boot. I made these last weekend for a baby shower and they were totes adorbs. Thanks for the inspiration, My Baking Addiction!

Edited Pumpkin Pies

 Mini Pumpkin Pies
click here for printer-friendly version

 Ingredients:
3 boxes of pre made miniature tart shells (16 shells per box)
1/3 cup granulated sugar
1/4 tsp salt
1 and 1/2 tsp pumpkin pie spice
1 large egg
1 cup pure pumpkin puree
1 tsp pure vanilla extract
1 5-ounce can evaporated milk
whipped cream or Cool Whip

Preheat oven to 350. Line a couple of baking sheet with parchment paper.
  
In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla,and evaporated milk. Beat until well combined and smooth.

Line mini tart shells on prepared baking sheet. Using a small spoon, fill each mini tart shell with pumpkin pie filling.

Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.

Top with whipped cream or Cool Whip. I piped it on using my Pampered Chef mechanical piping thing-y and it was fast and easy!

Enjoy! I'm planning to make these again for our family on Thursday. I can't wait!


3 responses. Leave a Comment!:

Sunkissed and Southern said...

These are so cute!! Thanks for sharing!

November 18, 2012 at 5:46 PM
Anonymous said...

Hi,

Where can I find these tart shells?

November 19, 2014 at 6:15 AM
Anonymous said...

lovely idea

November 24, 2015 at 9:56 AM

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