Tag Archives: Pie

Pumpkin Mini Pies

So I might have gone a little pumpkin crazy this weekend. The Pumpkin Muddy Buddies I made for a specific little project that I’m going to hold off on telling you about until a little later, but these Pumpkin Mini Pies were really just because I’ve gone a little pumpkin nuts. Seriously. And in my fridge I have another half a can of pumpkin puree that will need to be used in the near future…it’s an endless cycle.

These ended up being a perfect little  dessert to cap off a meal.  They are small and satisfying. Making pies have always scared me a bit and I blame Mama C for that. Completely. Dont’ get me wrong, Mama C makes the world’s best pies. But when I was growing up, all I heard about around the holidays was how hard pies were to make. It’s so easy to mess up a pie crust. She even taught my aunts how to make pies. Simply reinforcing the fact that they shouldn’t be messed with.

So these are my,”Testing the Water with a toe” Pies. Mini Pies with pre-made pie crust. Haha.


2 9-inch Pie Crusts 1/4 Cup Pumpkin Puree
1/4 Cup Marscapone Cheese 1/4 Teaspoon Pumpkin Spice
1/8 Teaspoon Nutmeg 1 Egg


1. Mix up the pumpkin puree, marscapone cheese, pumpkin spice and nutmeg.

2. Roll out the pie crusts and use a cookie cutter to cut leaf, ghost, pumpkin or any other shapes. You will need pairs of each so make sure you cut out at least 2 of each. Also, the larger the center the better. If you have arms, legs or leaf  stems that stick out, they will be harder to fill up. Cover the piece of pie crust with the pumpkin mix.

3. Top with the matching half and lightly press around the edges. Then take a fork and seal the edges.

4. Mix your egg with 1 Tablespoon of water and brush it over your pie. Top with a sprinkle of cinnamon and sugar. Bake at 375 for 15 minutes until browned.

And DONE! They are really quite easy to make. It was about 15 minutes of prep time and 15 in the oven. Not bad for these little delectables. They are really delicious and I’m loving the pumpkin filling. As I was mixing it up, I was thinking about how great it would be as a dip as well. You could definitely use this mix as a holiday dip for some pretzels.


Do not worry though, the pumpkin frenzy is not even close to over. We have of a month left of this fantastic little yumster. I’m trying to figure out if pumpkin is acceptable at Christmas??

Anyways, yesterday was also a fun little day for 2 reasons. First: I officially signed up for Tina’s Best Body Bootcamp! I’m so excited to give it a try! You pay 25 dollars and Tina sends you workouts for almost 2 months. I have heard great things about it and can’t wait to give it a go.

Second: I sent out my first Foodie Pen Pal package! Foodie Pen Pal is also something that everyone can participate it. It is organized by another blogger and when you sign up, you are assigned a pen pal each month. She gives you your match on the 5th and you need to ship out your food pressents to your pen pal by the 15th. FUN! In return, another pen pal will be sending you a gift!

As I said, anyone can participate. It’s just something fun to give a try!

Have you ever participated in something online?? A workout? A diet program?? A recipe group??


Chocolate Oreo Pie

This weekend we celebrated our friend Jeff’s birthday! HAPPY BIRTHDAY! I was trying to think about a pie, cupcake, or cake that I could make for him when Brent suggested that I make something Oreo. I was steering towards making a chocolate cake with an Oreo mousse on the inside, but then I remembered this pie that my aunt had brought to christmas last year. It was absolutely unbelievable. You honestly couldn’t eat enough of it.

My aunt sent it to me a few weeks later and it’s been sitting on a shelf since then. It was about time that I gave this guy a try as well. The recipe is actually Emeril’s Chocolate Cream Pie. I can take no credit for this one. One day I hope to come up with something this scrumptious. So, I thought this would be a great way to get the work week going, a little mouth-watering chocolate cream pie.

Filling Ingredients:

1 Cup, 2 Tablespoons Sugar 2 1/2 Cups Heavy Cream
3/4 Cup Buttermilk 3 1/2 Tablespoons Corn Starch
Pinch Salt 4 Egg Yolks
4 Ounces Good Quality Chocolate 1 Tablespoon Butter
3/4 Teaspoon Vanilla Extract 3 Tablespoons Confectioner’s Sugar

Crust Ingredients:

2 Cups Graham Cracker Crumbs 1 1/2 Cup Oreo crumbs, without Cream Filling
1/4 Cup Sugar 1 Stick Unsalted Butter, Melted

**I didn’t use graham crackers, but definitely recommend it.


1. In a small saucepan (not on heat), combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and a pinch of salt. Whisk until smooth. Place over medium-high heat and bring to a boil. Whisk constantly to prevent it from burning. The mix will thicken quite a bit. After about 5 minutes, reduce the heat and whisk and boil for an additional 5 minutes.

2. In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the eggs and whisk well. Pour the egg yolk mix back into the sauce pan and whisk over heat until it is very thick and well combined, 1-2 minutes. Then, pour the mix into a mixing bowl and add the chocolate, butter and vanilla. Continue whisking until combined throughout. Cover the mix with plastic wrap directly on the surface and put it into the fridge for 30 minutes.

3. When the chocolate mix is ready to come out of the fridge, put 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioner’s sugar. Beat it until stiff peaks form. Gently fold 1/4 of the whipped cream into the cool chocolate pudding mix. Then spoon it into the pie crust and refrigerate it for 4 hours until it is firm. The remaining whipped cream is served on top of your pie!

For the Pie Crust:

1. In a food processor or a blender, process the graham crackers and the Oreo cookies to make cookie crumbs. Then, in a mixing bowl, mix the crumbs, sugar and butter with your hands. Press the mix into the pie pan. You can even cover the crust with plastic wrap and press another 9 inch pan into it to make sure it is even. (I didn’t do this and the crust was definitely packed enough). Bake it in the oven at 375 for 15 minutes. Let it cool completely before putting the filling in it.

Refrigerate the pie for at least 4 hours. It will make the pie cuttable without the pudding running. 


  • I used a 9.5 inch pie plate for this and as you can see, the filling didn’t completely fill the pan. So, if you do use a larger pie plate, don’t fill the cookie crust to the brim, your filling won’t end up reaching it.
  • Make the pie crust first and then the filling. The pie crust needs to cool down for 30 minutes as well, and also need to be baked. So while the crust is baking you can be mixing the filling. Otherwise, it will take much much longer.
  • Definitely use the graham crackers in the crust (unlike I did) I found the crust to be almost too chocolatey. The graham crackers would help balance that out. Good thinking Emeril!

This is an absolutely yummy pie. We all loved it last christmas and I clearly remember it a year later. It had to be good then 🙂 Just don’t ever calculate the calories on this guy. It won’t be your friend.

Let me know what you guys think! And I hope everyone has a great week!

What’s your most memorable cake or pie?? What made it memorable? Was it a complete disaster or a great success??