Mini Pumpkin Pies ‘Tis the Season! And it’s pumpkin everything so along with fall, cozy ﬁres, and holidays looming, here is a fun pumpkin favorite to make with the kids!
YOU WILL NEED:
. One large can of pumpkin . One bag of small marshmallows . One small bag of chopped pecans (optional)
. 1 teaspoon cinnamon . 1 teaspoon vanilla . Qtr-cup brown sugar . 1 pkg. Crescent Rolls
Heat oven to 325 degrees and spray a mini1 muffin pan with cooking spray (a regular muffin tin is fine). Line each with crescent roll dough (you may need some flour to help handle the dough as you form it and line the muffin cups, cutting and shaping as needed). Bake until just golden brown, about 10-12 2 minutes; remove from oven and set to the side to cool. Combine the pumpkin, cinnamon, vanilla, 3 pecans, and brown sugar in a bowl. Spoon on top of the cooked crescent roll pie crusts in your muffin tin and top with marshmallows. Pop back into the oven just until the 4 marshmallows brown and the mixture is heated through, about 5 minutes or so.
© Jenifoto406 | Dreamstime.com
Lake Norman Woman Magazine October 2019