It's been a really crazy week, as per usual. Tons of fall shoots and constructing my closet as been very time consuming. Sharing a quick outfit pic of me on the job since that is all we have been doing and having a blast too! Seriously guys, this blanket scarf is everything. Best SEVEN DOLLARS I've ever spent.
But one thing is for sure my sweet Husband has been begging for Mini Pumpkin Pies for like ..long. And nothing screams fall quite like baking. With a roast in the oven and apple candles wafting through my house it felt like exactly the right moment to get baking.
I make these little guys every year! Here is my recipe:
1 box pie crust
1 15oz can pumpkin
1 14oz can sweetened condensed milk
1 tbsp Pumpkin Pie Spice
1/2 cup sugar
1/2 tsp salt
Whipped cream for topping
Preheat oven 425, Mix everything but pie crust and whipped cream (obviously) , and spray muffin tin with spray butter. Since I used a mini muffin tin, I used the top of a champagne glass to make perfect circles and put one on the bottom push it as far as it goes and then add another circle. Push into the pan until it comes up to just the edge. Fill 3/4 of the way up and pop in the oven for about 15 minutes or until the pumpkin mixture isn't runny looking. Top with whipped cream and enjoy!