food ideas, Recipes

Mini Pumpkin Pie

I personally miss the fall season every year where the leaves dress up in warm earth colors varying from yellow to orange and brown. Though everything in nature seems to be dying, but in reality it is just a preparation to a new life.
In fact, November is all about giving thanks to all the blessings we have. It is also a month of baking pies, roasting turkeys, and savoring memories. I spend most of it trying different autumn recipes. This one is incredibly mouth watering and not very difficult to be made.

Crust pie:

1 1/4 cups flour
8 tablespoons butter
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup ice cold water

Mix the butter with the flour to form crumbs.

Add the other ingredients and knead until you get a soft dough.

Spread the dough using a rolling pin and cut 7 thin medium sized circles.
Insert the circles into a greased muffin tin.

Bake for ten minutes until the crust turns golden in color.


2 eggs
2 cups mashed pumpkins
3/4 cup sugar
3 tablespoons Greek yogurt
1 tablespoon cinnamon powder
1/2 tablespoon ginger powder
1/2 teaspoon salt
Cloves and nutmeg to taste


Beat the eggs along with the spices and salt.
Add the sugar and continue mixing until fluffy.
Add the pumpkin puree and yogurt.
Fill in the tin cups until the dough is completely covered.

Bake in a preheated oven for 20 minutes or until the filling is set. You can serve it warm along with a scoop of vanilla ice cream.
Bon appetit!


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