26 days and counting until the big family Thanksgiving. This is going to be our first time hosting a big Thanksgiving Day Dinner and I couldn’t be more excited!
For the next few weeks I’m going to try out recipes, decorate, party planning and I’m take you guys along with me. I’m also going to beg you guys to help me! Do you have a recipe or a suggestions you want me to try? Let me know! I need all the help I can get.
Today it’s Mini Pumpkin Pies. We’re going to do a few different kind of mini desserts because I personally can never decide which dessert to choice. I always want all of them!
Today I’m going to let you in on my family secret Pumpkin Pie recipe. This recipe has been in my family for as long as I can remember. Not only is this secret recipe amazing, but it’s so easy to make. The prep takes hardly anytime and is a perfect opportunity for the little ones to get involved.
Here’s what you’ve been waiting for, the Hissong Family Recipe…
- Libby’s Pumpkin Pie Mix
- Carnation Evaporated Milk
- McCormick Spices – Cinnamon, Nutmeg, Cloves
- Keebler Mini Graham Ready Crust (My Dad makes his crust from scratch, but I love this Graham Cracker Crust)
Ok, so maybe it’s not so Secret, but it’s still makes for an amazing Pumpkin Pie.
- Pre Heat the oven at 375 degrees
Follow the Recipe on the back of the Libby’s Can
- Mix Sugar, Eggs, Spices
- Mix in the Pumpkin
- Mix in the Milk
- Now here’s the secret to my Fabulous Pumpkin Pie – Add a few dashes of McCormick Pumpkin Pie Spice
Normally I’d poor the mix into a regular Graham Pie Crust, but this year I’m going to use Mini Pie Shells.
Bake the pies for about 25 minutes or until you can insert a knife and comes out clean.
Now for my favorite part… Homemade whip cream! My recipe is here.
Quick, Easy and Delicious!
Don’t for get to send us your Thanksgivings suggestions!