Pumpkin pie has always been one of my favorite autumn treats. The sweet spices mixed with hearty pumpkin flavor make for the perfect filling. This is a quick and tantalizing for the taste buds recipe. It combines my son’s favorite fruit, blueberries, with the fall favorite. And because they’re bite sized, you can pack them for little ones lunches 🙂 Check out my Mini Apple Pumpkin Pies with Blueberry Swirl.
2 refrigerated pie crusts
1 can pumpkin
1 can evaporated milk
1 cup apple sauce
3/4 cup sugar, plus 2 TBS
2 TBS salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1 container blueberries
3 TBS water
In a small sauce pan combine the blueberries, 2 TBS sugar, and water. Heat over medium-low heat until the blueberries burst and the liquid becomes syrupy. Press into a fine mesh sieve and cool the blueberry syrup.
Meanwhile, heat the oven to 350 degrees. Roll out the pie crust and using a small glass press 24 even circles.
Using two greased muffin tins, place individual circles in each muffin round. Press firmly to sides.
Mix the salt, cinnamon, sugar, nutmeg, cloves, and ginger in a large bowl. Add the eggs and whisk together. Add the pumpkin and evaporated milk. Whisk together. Add in the apple sauce and stir to combine.
Pour pumpkin mixture into muffin cups until just filled. Drizzle with blueberry syrup and “swirl” with a toothpick.
Bake 30 minutes until filling is set. Let cool completely before serving topped with whipped cream.
These little guys are just the right size for my little guy! The apple adds another layer of fruity flavor that just screams autumn. Save some blueberry drizzle to add on top for the perfect finishing touch!
Stephanie a.k.a. The Foodetarian