Chef Hannah from Flour Power Kids Cooking Studio shares a tasty recipe for easy mini pumpkin pies. (For more holiday recipes, check Go Ask Mom's holiday recipe page).
Mini Pumpkin Pies
1 package mini graham cracker crusts
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
Preheat oven to 375°F.
Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.
Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack. Top with whipped cream if desired.
Susan Caldwell is a Raleigh mom of two and owner of Flour Power Kids Cooking Studio with programs for preschoolers to tweens at locations in Raleigh, Cary and Charlotte. Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.