Mini Pumpkin Pies (VIDEO)
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream. They are perfect for Thanksgiving and almost too cute to eat (ALMOST).
We love all things pumpkin in Fall, from Pumpkin Bread to Pumpkin Cheesecake. If you are a fan of Pumpkin Recipes, these Mini Pumpkin Pies are a must-try. They are the ultimate Fall treat.
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Mini Pumpkin Pie Video Tutorial
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Individual Pumpkin Pie Recipe
Mini Pumpkin Pies are everything you love about Classic Pumpkin Pie, but they are easier to make. There’s no need to pre-bake the crust, plus the baking and cooling time is quicker so you can be on your way to satisfying your craving for pumpkin pie sooner.
Tools to make baking easier
I get so many questions about the tools I use in my kitchen and here’s a rundown of the items that will make this recipe easier and quicker to make.
- 12-count non-stick cupcake pan
- Cake release tool
- Mixing Bowl
- Whisk
- Wire Rack – optional but handy
- Rolling Pin (I use a French rolling pin, but any kind will work)
- 3 1/2” Round Cookie Cutter, or use the lid from a wide-mouth quart-sized jar which happens to be exactly 3 1/2″ in diameter.
Ingredients for Mini Pumpkin Pies
- Pie dough – 1 homemade pie dough disk or 2 store-bought pie disks (the rolled-up refrigerated kind). In my testing, the homemade pie dough was significantly more enjoyable.
- Pumpkin puree – Libby’s brand canned pumpkin puree is best
- Egg – you’ll need 1 large egg plus one large yolk. Helps the pie filling to set properly.
- Sugar – we combine packed light brown sugar and granulated sugar to sweeten the pie without making the filling too dark.
- Pumpkin pie spice – using a store-bought spice is a big time saver without having to make your own pumpkin spice.
- Cinnamon – really brings out the pumpkin flavor
- Salt – it’s just a little. bit of salt but it balances the sweetness of the pie.
- Vanilla extract – we love using our homemade extract which has just 2 ingredients, but storebought works great.
- Evaporated milk – we use whole evaporated milk (not skim or low fat).
How to Make Mini Pumpkin Pies
- Roll pie dough to 1/8” thick on a floured surface. Cut 12 (3 1/2” diameter) circles. Re-roll scraps of homemade pie dough if needed to get 12.
- Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding it to the sides of the muffin cups.
- Make the filling – In a large bowl, whisk together pumpkin puree, 1 egg, 1 yolk, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt and vanilla. Gradually whisk in evaporated milk.
- Bake at 350˚F for 30-40 minutes or until tops of crusts are golden brown. Homemade crust take longer while storebought crust bakes faster.
- Cool in pan 10 minutes then transfer to a wire rack and cool to room temperature before topping with whipped cream.
The Best Pumpkin Puree
We highly recommend using Libby’s brand pure pumpkin puree for making pumpkin pie.
Why? Libby’s is thick and concentrated in texture, color, and flavor, which results in a thicker pumpkin pie filling that will set properly. I have tested different brands which resulted in a watery filling that takes forever to bake and creates a soggier crust. Save yourself some trouble and try Libby’s before experimenting with anything else.
Make-Ahead
- To Refrigerate – allow mini pies to cool completely on your counter, transfer to an airtight container and refrigerate up to 5 days. Garnish with whipped cream and cinnamon just before serving.
- Freezing: once cooled to room temperature, place in a freeze zip lock bag or freezer container, remove excess air and freeze up to 2 months. Thaw in the refrigerator overnight.
How to Serve
Serve Mini Pumpkin Pies chilled or at room temperature. Just before serving, top with a big puff of sweetened whipped cream and a sprinkle of cinnamon.
Homemade whipped cream tastes best (see recipe below). I use a Piping Bag fitted with a Large Open Star Tip, but you can also dollop the whipped cream over the top with a spoon. Store-bought whipped cream also works if you are short on time.
More Fall Baking Recipes to try
If you love the cozy flavors of Fall, then you won’t want to miss these Fall baking projects. P.S. If you’re looking for some savory baking, you’ll love our Chicken Pot Pie.
Mini Pumpkin Pies Recipe
Ingredients
Mini Pumpkin Pie Ingredients:
- 1 homemade pie crust disk, or 2 store-bought pie crust rolls
- 15 oz pumpkin puree
- 1 large egg
- 1 large egg yolk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
How to Make Mini Pumpkin Pies
- Unroll pie crusts or roll homemade pie dough into 1/8” thick on a floured surface. Cut 3 1/2” circles using a cookie cutter or the lid from a wide-mouth quart-sized jar will work great. Should get 12 disks total. If using homemade pie dough, you will need to re-roll scraps to get 12 rounds of dough.
- Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding the dough to the sides of the muffin cups.
- In a large bowl, make the filling: whisk together pumpkin puree, 1 egg, 1 yolk, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, and vanilla. Gradually whisk in evaporated milk and whisk until combined. Divide the filling between the muffin cups. You should have just enough to fill them up.
- Bake at 350˚F for 30-40 minutes or until the tops of crusts are golden brown (Homemade crust takes longer to bake and is closer to 40 minutes, while store-bought bakes in about 30 minutes).
- Cool in pan 10 minutes then run a knife or cake release tool around the edges to help release and transfer to a wire rack and cool to room temperature. Once cool, pipe with whipped cream and dusted with cinnamon.
How to Make Whipped Cream
- Beat heavy cream for 1 minute until soft peaks form then add 3 Tbsp granulated sugar and 1/2 tsp vanilla extract and beat for 2 minutes or until it's pipeable is no longer runny. Do not overbeat.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I love your recipes, however I was looking for a recipe that doesn’t use evaporated milk. Do you think I could sub the canned milk for heavy cream? Not a fan of canned milk.
Hi Rose, I wish I could be more helpful with this, but I haven’t not tried that substitute to advise on the outcome. If you experiment, let me know how you liked the recipe.
I made them tonight, mini pies and a whole pie with heavy cream. I have 10 taste testers that will try them tomorrow. I’ll let you know what the feedback was. ( I don’t eat desserts hence my taste testers)
I used this recipe for Thanksgiving and it was absolutely perfect!!
I’m so glad to hear that, Carol! 🙂
Made these mini pumpkin pies for the first time for our Thanksgiving dinner today. Just barely tried one as I was too full from dinner. Oh my gosh it was so flavorful and delicious! I will definitely make these again and not just at Thanksgiving. Very quick and easy to make. Love this recipe! Highly recommend it!
Hi Diane! I”m so glad you loved this recipe. Thank you for the wonderful review.
I will never make a big pumpkin pie again. These mini pies are the best. So easy and so DELICIOUS! You made my day!
Hi Patsy! So glad you loved this recipe. Thank you!
Can these be made ahead of time and if so, how would you store them?
Hi Maggie, Please see the section in the post titled “Make-Ahead”.
I tested your pumpkin pie recipe using sweet potatoes & made mini pies. l got 24 gems & they lasted one day. I’m making more for Thanksgiving. Great recipe. Happy Thanksgiving to you & yours 🦃
That’s wonderful, Carolyn! Thank you for sharing. Happy Thanksgiving!
You’re the best.
Love this fun and easy short cut mini pumpkin pies 😊.
Have a blessed an safe holiday season to you and your family ❤️
Thank you, Judith! Happy Thanksgiving and blessings to you!
Hi Natasha and Happy Holidays to you and your family.
Rookie question
(from a non-baker):
Can the whip cream be added in advance for traveling to the inlaws or will the w/c fall apart? If so, how or what type of w/c can I apply it so it keeps?
Hi Eva, I would add it before serving. If it were me, I would pack the carton of heavy whipping cream and ingredients for the cream and an electric hand mixer if your inlaws don’t have a mixer, then make it after arriving and refrigerate.
Hello! Would it be fine to use Morton’s Iodized Salt instead of sea salt? Would the amount required in this recipe stay the same?
Hi Sanita, iodized salt requires less salt from what I know so just be careful in adding that.
I made these with my 2 year old and they came out so good! Can this pumpkin filling be used to make a regular sized pie? Any suggestion on bake time for a full pie?
Hi Jay, I’m sure that will work but I have to personally test it out to give you some recommendations. If you try that out, we’d love to hear how it goes for you.
I made these with my 2 year old and they came out so good! Can this pumpkin filling be used to make a regular sized pie? Any suggestion on bake time for a full pie?
Hi Jay, here’s my recipe for Pumpkin Pie, the regular one.
Hi Natasha, love this idea. Could I use the same idea for cherry and blueberry little pies?
Hi Carol! I have a recipe for blueberry pie and cherry pie. But I have not tested it in mini version to provide specific instructions.
Hi Natasha,
This recipe looks exciting; I can’t wait to try it! Do you think it would be fine to use homemade pumpkin puree from big pumpkins?
Hi Karlie! Yes, but make sure your pumpkin puree is really well-drained or your filling will be watery.
Thank you so much! Do you recommend adding anything to the puree itself to make it more like Libby’s, or should I leave it as it is?
This is how I process my homemade pumpkin puree. You will need to add the spices and sugar of course.
Thanks again! Sorry to keep bugging you, but another thing; will the final outcome change drastically if I use dark brown sugar instead of light brown? 😅
Hi Karlie, I haven’t tested that but it should work fine. The color will be slightly darker but that is ok.
Oh my goodness i just made this crust and the mini pumpkin pies. I had a little bit of crust left so i put some butter and sprinkled cinnamon and sugar. Cut them in little pin wheels oh so yummy. This will be my go to crust. Yum!
Yay that’s great feedback, thank you for sharing, Julie!
Oh my! These were so delicious. I made your crust and I had to substitute unsalted butter with salted butter, but it was still magnificent. The filling was perfection. Thank you for sharing!
You’re welcome, Kamie! I’m so glad you loved it.
Hi, do you think I would have to adjust the time if I cooked them in individual mini pie tins?
Hi Jen, I think you may, but it’s likely that adjustment would be minimal, just watch it closely! I hope you love this recipe!
I made this recipe for the first time & I love it! It turned out perfectly! I didn’t have. 3-1/2 in cutter, I used a bigger one so my crust came up to the edge of the cups but it still came out amazing, they just lifted right out. Delicious!
So great to hear that you enjoyed these pies!
I made this recipe for the first time & I love it! It turned out perfectly! I didn’t have. 3-1/2 in cutter, I used a bigger one so my crust came up to the edge of the cups but it still came out amazing, they just lifted right out. Delicious!
Glad you loved them!
I made these today and they were delicious. I did use your pie crust recipe too. I had slightly more filling left over because I used fresh pumpkin and measured 2 full cups (16 oz). I will definitely make these again and thank you for sharing this recipe.
Thank you so much for sharing that with me, Camille!
I just love you and your recipes. You never fail me and my husband is always happy when I make one of your recipes.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
These look delicious. Have you tried them in a mini cupcake pan? I would like to make them for a gathering but there will be tons of cakes and I would like to make the even smaller then a regular cupcake. Do you have any tips? what size to cut the rounds? etc
Hi Estera! I have not, but I think it would work. You’d have to experiment with it and even adjust the baking time.
Do you think I could use a graham cracker crust instead of a pie crust?
Hi Jen, I haven’t tried that yet but I think it’s worth experimenting with. If you try that, please share with us how it goes.
You’re the best I have ever seen. Greet recipes. Keep on doing the your best. God bless your beautiful hands and mind n body. Fantastic recipes done. Step by step done so accurately.. ❤️💗🌸🎈🌺🥰.
Thank you for that wonderful compliment, Deematti!
I love watching your videos and I have tried several of your recipes! I just watched the video on the mini pumpkin pies. I can’t wait to make them. I just need to purchase a few items first. I couldn’t find the link for the scoop that you used to fill the muffin tins with the pumpkin. Could you please send me the link? I am still trying to decide if I am brave enough to try making your crust or if I will buy a ready made. I don’t have a food processor so I may do ready made instead of having to purchase another kitchen appliances that I am not sure I will use much. Either way I am super excited about making your mini pumpkin pies!
Hi Helen, I’m so glad you enjoy my recipes and videos! Thank you so much for sharing that with me. you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. You can also find a scoop HERE. I hope this helps!
Can I make one pie with this recipe instead of mini pumpkin pies?
Hi Carolina, you can find all of my pie recipes HERE. We have a delicious full pie recipe HERE. I hope this helps!
I was wondering could you use pumpkin from an actual pumpkin? I have some that I froze and was wondering if it would be too watery? Thanks love your recipes!!
Hi Barbie! You may be able to. You’d have to experiment with it. I have my recipe for pumpkin puree, HERE. You would need to add the sugar and spices since the pumpkin pie mix already contains these.
I used fresh pumpkin and mine came out great however I was thinking the same thing as to whether I could use frozen pumpkin.
Hi Natasha, I’d love to make this recipe but here in Australia we don’t sell anything like pumpkin puree in a can. What can I use in place of this please? 😁
Hi Judy, you could make homemade pumpkin puree and pumpkin spice (there are quite a few recipes on google for pumpkin spice to give you a good idea), but make sure your pumpkin puree is really well-drained or your filling will be watery.
do you know of a Bakers Square recipe? It’s for there pumpkin pie
Hi Kuba, I do not have Baker Square copycat recipe for pumpkin pie but I think you could find one on google.
These are so perfect for fall potlucks. I love the individual serving!
Yes, they are! We love making these. 🙂
Hi Natasha, would this recipe work with other fillings such as apple or cherry?
Hi Lenore! Yes, I think this recipe would work with other fillings as well.
These turned out so good! They are beyond cute, and my dinner party loved them. Thank you so much for sharing.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Mini desserts are always so fun & my favorite!! I don’t feel too guilty when I eat the whole thing 🙂 These are creamy & delicious!
They’re the perfect size indeed!
Made these on Sunday for our Canadian Thanksgiving and they turned out great!!!! Flaky, buttery pastry and a perfectly spiced pumpkin filling. So glad I found your website and video with this recipe. Will be making these every chance I get.
Glad everyone enjoyed these mini pies!
Hi Natasha
I am wonder if I can make this for a wedding (autum) . can I make 1 or 2 days ahead .
Do you think is good idea?
Hello Fanny, yes you can make this ahead. Please check the Make-Ahead tips and portion that I have added in the recipe.
I made a non-dairy version of these by substituting evaporated coconut milk (which is apparently a thing) for the evaporated milk and using a vegan pie crust recipe. Even without the dairy they turned out great!
I’ve also made this as written with real evaporated milk and the linked pie crust recipe and that was good too. Not much difference between the two, although I didn’t find the dairy version of the pie crust to be as flaky as I would have liked. It was actually a bit tough so maybe I overworked it? Still delicious and no complaints from the guests.
Thanks for sharing that with us, Maran. Nice to know that you were able to make a non-dairy version of this recipe.
Woweeee. Just made these for today. I have cheated and tasted one and they are delicious. The crust is so key!! Now I have to refrigerate til this early evening…hope the crust will be crispy then too. thank you for.
Hi Karen, haha I’m sure you couldn’t wait. I hope it will become a success!
I’ve made these several times for Christmas parties, and they have been a great success every time !!! Thank you for your recipe.
You’re welcome! I’m so happy you enjoyed it, Danka!
New here and am planning on trying some recipes for Christmas. I have looked a lot but cannot find the plan ahead section you refer to for these great looking pumpkin pies.
Hi Karen, please see my Make-Ahead section in the recipe.
Can you freeze these? I would like to make these ahead of time.
Hi Jill, please see my Make-Ahead section in the recipe. We give freezing instructions there. I hope this helps!
Hi natasha
Loving your recipes specially the mini pumpkin pies, just wondering could I use butternut squash instead of pumpkin as once Halloween is finished don’t really see pumpkins in Britain 🙄
Hope you and your family have a lovely Christmas
Colette x
Hi Colette, I haven’t tested that substitution myself to advise. I haven’t tried that, but I think it could work. If you experiment, let me know how you liked the recipe.
I made these for Thanksgiving and they were a huge hit. It makes more than 12. I used boxed pie crusts and by re-rolling the scraps I was able to get 18 mini crusts and still had filling left. Everyone loved these.
Thank you so much for sharing that with me! I’m happy you all enjoyed these pies!
These mini pies were the best!
I also made your dough recipe, which turned out great! Everyone loved them, and they made a great presentation 🦃🥧
I’m so happy to hear that! Thank you for sharing your great review, Susan!
They came out delicious! So quick and easy to make. Thank you 😊
Hello Anna, thanks for the review. Great to know that you enjoyed it!
These were AMAZING. I was intending to make a regular large pie, but in the last minute decided to go with this. Did I say AMAZING? Even people who usually would not touch pumpkin pie LOVED these……
Wonderful to hear! I’m happy to know the recipe was a huge hit. Thank you for the review, we appreciate it.
Just took these out of the muffin pan. I used your pie crust recipe. They came right out of the muffin tin. The pie crust browned perfectly, and the filling is perfect….not overly sweet. This recipe is a keeper!
I’m so glad this is a keeper, Cheryl! Thank you so much for sharing that excellent review with me!
me and my mom loved the mini pumpkin pies! Thanks for sharing!
You’re so welcome, Leah. Great to hear that your mom loved this pie!
We belong to a homeschool coop and had a class where we talk about times in history and do a recipe from that time. I had a class of teen boys and we made this recipe. It was easy enough they totally pulled it off and they loved how they tasted. I’m hoping they will try to make them for their family this Thanksgiving.
That’s just awesome! Thank you for sharing your wonderful review, Laura! I hope they make them for Thanksgiving too. They’re the perfect treat! Happy Thanksgiving!
I want to make tiny 2-bite pies. Could you make these in a mini muffin pan?
Hi Andria, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I made this recipe yesterday and doubled it. It was amazing and so delicious. Except I had enough filling to make 28 pies. Even after that i still had more filling left. Did I do something wrong? I used a normal sized muffin tin.
Hi Luke, that is very unusual, did you possibly use the large size can of pumpkin puree?
I also had pie crust dough and filling leftover, so I made more! I decided to just make the recipe again and all in all it was enough for me to make 36 mini pies with a little left over. So doubled the recipe, 36 mini pies, and leftovers. Not sure what happened but it’s plenty of dessert and I’m good with that.
Thank you so much for sharing that with me! I’m happy it worked out!
How can I find your pie crust recipe? I watched your pumpkin pie recipe video and the crust looked yummy and flaky!
Hi Marida, we have it linked in this recipe, but you can also find it HERE.
I made these last night. I don’t like pumpkin pie so I used my sweet potato recipe instead. They were a big hit. Another great recipe.
I’m so glad to hear these were a hit, Alesia!
Made them today and they turned out amazing,so easy and yummy,just the perfect serving size when you are ready for a pumpkin pie .I used a non dairy whip cream instead and it was still so very good
Thanks for sharing that with us, Veronika. Great to hear that you enjoyed it!
these were gone in less than 5 minutes! I have never tried to make a pumpkin pie from scratch and this recipe definitely goes straight to my favorites!
That’s so great! I’m so glad this was a hit!
I made these for a Halloween party and they were a HUGE hit! Thank you so much for all your recipes!
Great to hear that it was a success, Mayra. Thank you for your good comments and review!
Made these tonight, and I agree homemade crust is the way to go! Was able to make 18 🙂 tasted good! I switched up the creme and made white chocolate heavy whip 🙂 thanks for the recipe.will be making mini pies from now!
Hi Valentina, I’m so glad you loved the homemade crust!
can these be done with cherry and apple pie filling ? looking to make these along with mini apple and cherry pies on my wedding desert table.
Hi Lisa, I bet other fillings may work here! I hope you love this recipe!
what size star tip do you use. thanks for ALL your videos. love them and You!!!
We used the Large Open Star Tip.
Could you make a graham cracker crust instead of the regular pie crust? We prefer graham cracker crust.
Hi Nicole, I haven’t tried that yet but I think it’s worth experimenting with. If you try that, please share with us how it goes.
Would like to say Thank you this is our go to for pumpkin pie the family loves them. Happy holiday to you and your family
You’re welcome! I’m so happy you enjoyed it!
Question about the homemade pie crust; I was going to double the mini pumpkin pie recipe (to yield 24) so I doubled the homemade pie crust recipe too! However, I was able to roll out one pie crust into 24- 3 1/2 inch circles. Should one crust recipe be enough for 24 mini pumpkin pies? … I have a whole pie crust ready to use; but no big deal! I plan to make another batch of mini pumpkin pies here soon! 🙂
HI Sophia, one full recipe of pie dough (which is a double-crust) should be enough for 24 mini pumpkin pies. I was able to get 12 from 1 single pie disk (which is half of my pie crust recipe since my pie crust recipe makes 2 disks). If you got 24 out of a single disk of pie dough, it may have been rolled too thinly and that is quite an accomplishment!
Video says you should have just enough for 12 pies, I had left over mix. Is it common to have left over mix?
Hi Connie, that should be alright. It’s not really going to be exact all the time but it’s normal to have some leftovers.
Need the recipe for your homemade pie crust, I don’t have a food processor
Hi Ester, you can find pie-specific recipes HERE.
I have tried many of the recipes that you have posted on YouTube. They are great and usually easy to make. Thank you! When I saw this one I had to let you know that these are great especially for kids. They are individually sized and they are really tasty! I also make them with a cream cheese mix and they are heavenly also! They will make your tastebuds do the dance!
That is the best when kids love what we parents make. That’s so great!
I would love to make these but canned pureed pumpkin and pumpkin spice are not available in New Zealand stores can you recommend a pumpkin variety I can puree myself and also list the ingredients for pumpkin spice please?
Hi Marie, you could make homemade pumpkin puree and pumpkin spice (there are quite a few recipes on google for pumpkin spice to give you a good idea), but make sure your pumpkin puree is really well-drained or your filling will be watery.
I like watching your movies you are funny , too cute…I like your recipes…(Merci) Thank you….
I’m so glad you’re enjoying our video recipes! Thank you so much for sharing that with me.
Looks delicious…can’t wait to make them! Would you post a recipe for mini pecan pies as well? Then I’d be all set! 😉. Thanks!
Hi Yolanda, yum that sounds really good. If I come up with something great, I’ll be sure to share it.
these mini pies look great. How long will they keep? Can I make ahead and freeze
Thank you Diane! Please see the section in the post titled “Make-Ahead”
Can I use the pumpkin cheesecake recipe for the filling? Love the idea of individual servings.
Hi Judy, I haven’t tried that but it sounds like a delicious idea to make mini pumpkin cheesecakes!
The perfect dessert for Thanksgiving. My grandchildren will LOVE these!!!!
Thank you.
Love your site. Your recipes always work.
Thank you for that wonderful compliment, Joan! I’m so glad you’re enjoying my recipes!
My family really like pumpkin desserts so I will definitely try making…they look very good….
I hope you all love this recipe, Svetlana!
Why would you grease the muffin tins? You don’t gerase for pies.
HI Joyce, just to make it a little easier to release. If you have a good non-stick pan and are using homemade pie dough, it will work ok without greasing. A store-bought crust tends to stick a little more to the muffin tin and would be better to grease if using storebought.
These were awesome! Perfectly portioned delicious pumpkin pie! No more slicing pie! Now everyone gets their own individual pie! Love it!!
Isn’t that the best!! They’re so cute too! Thank you for your excellent review, Betsy!
These little pies are so adorable and more importantly, they are delicious! My kids love having their own little pies:)
Thank you so much and I agree the kids love these little handheld sizes.
These were delicious and so very cute! I’m going to make them again for Thanksgiving. Thanks!
These are perfect for thanksgiving! I’m so glad you enjoyed these, Erin!
Hi Natasha – Love your “site” & recipes..
Have tried many of they & always a “hit” …
Have mentioned your “Site” &the videos to many young, newly married couples..Love to make recipe along with you on your videos…Always a great help.
Thanks & keep it up videos..
Thank you for that wonderful feedback, Ginny!