Our area was on lock down during Hurricane Sandy on Monday and Tuesday. Luckily, there was no major damage and our electricity stayed on the entire time. Being confined to the apartment inspired me to try some new recipes. This one was inspired by Bakerella.
For these little pumpkin pies I used Libby’s pumpkin pie mix. It says on the can to just add eggs and condensed milk. So simple right? Unfortunately I did not have condensed milk so I simmered down some almond milk which also has the additional benefit of making the pie filling vegan. I used this recipe to make the pie crust but you can always use refrigerated pie crust to save time.
I used the top of a can to cut a perfect circle for the tiny pie crusts. Then comes the fun part of pouring in the pumpkin pie mixture and placing a pecan on each little pumpkin pie. Bake for around 20 minutes and voila, magic.
