Mini Pumpkin Chess Pies

Pumpkin is so….Thanksgiving. Pies are, too.

Thus, pumpkin pie is essential for a Thanksgiving meal. Even if you’d rather have pecan pie. You can eat the leftover pumpkin pie the next day. Because it’s essential.

I felt inspired and made some miniature pumpkin pies for some of my friends (and my daddy!). You don’t have to make mini pies – you can just make a normal-size Pumpkin Chess Pie. I’m feeling rather guilty, not for putting this recipe up, but for realizing that I never tried it. Baked, that is. I can say with good conscience that the unbaked filling was lovely.

Here’s the recipe.

Pumpkin Chess Pie

2 cups mashed pumpkin (about 1 can)

1 cup sugar

1/4 cup brown sugar

4 tsp. flour

1/8 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

3/4 tsp. vanilla extract

6 T. butter, melted

2 eggs, beaten

6 T. evaporated milk

Baked pie crust, 10″

Combine all the filling ingredients until smooth. (That was hard, wasn’t it?) Pour into pie crust; smooth top with a spatula. Bake at 350 for 45-60 minutes or until a knife inserted in the middle comes out clean.

Here’s another pumpkin pie recipe that’s good, if you’re into trying new pumpkin pie recipes!

Ginger-Streusel Pumpkin Pie

I love streusel. You know that.

Have a blessed Thanksgiving!

What do you have to be thankful for?

~rachel~

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