Time has flown by this fall! How is October almost over and I’ve yet to post a pumpkin recipe? For my first pumpkin recipe, I baked some mini pumpkin pie cups.
Originally, I tried making a flour crust, but I couldn’t get the taste quite right, so I decided to try a graham cracker crust instead. Making the crusts by hand is not for the faint of heart! It probably took me about 30 minutes to press the crusts into the pan, but the flavor is definitely worth it.
The sweet potato in the filling really helps make it super creamy and smooth, without taking away from the pumpkin flavor. I additionally added an egg yolk to add a more full flavor, but you could certainly leave it out, if desired.
Baking is not my forte, but it’s such an integral part of the holiday season. This recipe was a little bit of a challenge for me, and I had to make it more than once to get it just how I wanted.
- 8 cinnamon graham crackers
- 2 Tablespoons butter, melted
- 1 cup pumpkin
- 1/2 cup sweet potato, baked and mashed
- 1 egg yolk
- 1/8-1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- Preheat the oven to 375°.
- Blend the graham crackers to finely crush them up. Add the melted butter and stir well.
- Scoop a heaping tablespoon of the crust mixture into each cup of the muffin tin. Press it against the sides to tightly pack it down. Be patient and take your time. The crust is fairly fragile during this step, so going slow will help you.
- Bake the crusts for about 8-10 minutes, until they start to turn golden.
- Blend the pumpkin, sweet potato, egg, syrup, and pumpkin pie spice until it's smooth.
- Fill each crust with filling. It won't rise, so it's fine to fill it to the top.
- Bake the cups for 30 minutes.
- Chill the cups overnight and serve chilled.