As promised here is the recipe for the mini Ginger Pumpkin pies from the Thanksgiving shoot! Using Libby's pumpkin pie mix it's really easy and soooo yummy! Here is a slightly altered version of their classic recipe.


  • 4 refrigerated pie shells
    4 mini pie pans (I used 5" disposable pans)
  • filling:

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger (or less if you're not a Ginger fan like me!)
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • topping:
    1 cup of rolled oats
    1/4 cup candied ginger, chopped finely
    1 cup pecans, coarsely chopped
    1/4 cup brown sugar

    1 :: Cut pie shells to fit mini pans – mine needed to be trimmed to 7". (I used a plate as a template to make cutting simple.)

    2 :: Prepare topping: mix rolled oats, candied ginger, pecans and brown sugar in a bowl. Set aside.

    3 :: Prepare pie filling: mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in
    large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in
    evaporated milk.

    3 :: Pour pie filling into pie shells. Sprinkle topping generously over each filled pie shell.

    4 :: Bake
    in a preheated 425° F oven for 15 minutes. After the first 15 min. cover the crust with foil to protect it from getting too brown. Reduce temperature to 350° F;
    bake for 20 minutes or until knife inserted near center comes out
    clean. You may want to remove the foil near the end of the cooking to help your crust achieve the perfect golden color – just keep an eye on it so it doesn't burn.
    Cool on wire rack.

    5 :: Serve immediately or refrigerate.

    Enjoy the pies!

    Happy Friday!!


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