Happy Halloween! Growing up I loved Halloween. I would plan my costume months in advanced (I’m talking, sitting on the beach in July brain storming costume ideas.) Over the years my costumes ran the gamut from the classic witch, to a sorcerer, to a lighthouse, to the typical college-beer-girl Oktoberfest costume (No regrets- I had a beer stein and everything.)
While I’ve always embraced the dress-up portion of Halloween, I was never into the candy part. Weird, I know! Even as a kid, I would only eat a few pieces as soon as we got home from trick-or-treating (usually the mini snickers because they’re the best) but then I would give the rest of my candy away. While I never loved candy, I’ve always been able to get down with a good pumpkin dessert- pies, cakes, muffins, scones, you name it, if there is pumpkin in it, I’m all about it. These little minis are a twist on the traditional, made with vanilla bean Greek yogurt and half of the sugar. They taste exactly the same as the classic, maybe even better.
My mom also loved Halloween and she would take us to multiple neighborhoods to trick-or-treat throughout the day. We would hit our neighborhood first, followed by my grandparents, finishing with “the rich neighborhood” aka, the big houses along the water. They gave out regular sized candy bars in that neighborhood and I remember that completely blowing my mind.
These little bitties are the perfect two bite treat for your Halloween party or even for Thanksgiving!
- 1 box Pillsbury pre-made roll out pie crust (you will use both the top & bottom) unbaked
- 1 15 oz can Libby's 100% pure pumpkin puree
- ½ of a 12 oz can of evaporated milk
- 1 5.3 oz container of siggi's vanilla bean Greek yogurt (or the Greek yogurt of your choice)
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- whipped cream for serving or garnish!
- Preheat oven to 375 degrees. Combine sugar, salt, cinnamon, pumpkin pie spice, pumpkin puree, eggs, greek yogurt, evaporated milk and vanilla together in a medium size bowl. Mix until all of the ingredients are incorporated together.
- Next, roll out your pie crust. Take a drinking glass and cut 3" circles. Use a well greased cupcake pan and place each dough circle into the cupcake pan, crimping the edges and pressing the dough against the cupcake pan walls as you go.
- Next, fill each mini pie with about 2-3 tablespoons of the pie filling.
- Bake for 18-20 minutes, until the edges of the pie dough as slightly toasted.
- Serve with whipped cream!