Last year, I carted 6 rectangular pies around the country for Thanksgiving. This year, I will be taking the pies with me to work first, before carting them to another part of the country. I will be zig-zagging my way South for our next Thanksgiving celebration and I wanted something that would be easier to carry and put in different fridges. I also did not want to have to hunt for pie tins.
Mini pies were the solution! I made them in my cupcake tins. With one batch of pumpkin pie filling, I got 40-some mini pies. This also required 3 batches of crust. I par baked them for heating up on the day.
What Thanksgiving adaptations have you tried? Which have been disasters and which ones worth repeating?
Well done sweetie. They looked great!!
Looks great! The leftovers will freeze easily and you can pull out two or more at a time! I love mini desserts. I’m making mini desserts for tomorrow too!!!
They’re in the freezer just now. I’ll defrost them Friday morning, let them mature on Saturday then serve on Sunday.
What mini desserts are you making?
I tried making Pumpkin cream pie–its like a pumpkin-y custard/pudding with a digestive biscuit crust. However, because I couldn’t get Jell-O instant pudding I used custard. The custard didn’t work, so the cream mixture was really liquidy, and so I broke up the base and made pumpkin cream parfaits instead 🙂