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I’m not a fan of pumpkin pie. There–I said it–I hate pumpkin pie! I know, I know…it’s practically unAmerican, but I just don’t like it. However, the rest of my family can’t seem to get enough of it. Since I don’t want to spend hours making a full pumpkin pie, I decided I would make a mini version for them. Afterall, I do love these crazy people I call family!

I write once a month for Zak Designs blog and I created this whole Garden Party Menu for them in a series of recipes, so I thought it would be fun to add my mini-pumpkin pies to the menu.

Hubbyman thought these were the best little pumpkin pies and said they tasted just like the real thing. He’s asked me to make another batch to take to the guys that work for him.

We had so much fun hanging out with family on a cold, rainy late summer afternoon. It was seriously, so much fun to have a party for no reason at all. The kids loved all the mini foods and of course the pumpkin pies were the hit of the party! They are just way to cute on these little tasting spoons!

I’ve got more easy pumpkin recipes…go check them out.

This is not a sponsored post for Zak Designs, I just wanted to share what I’ve been up to and show off these super cute pies. I served these pies on the Fulla Leaf-Shaped Tasting Spoon Set with Tray in Flora and they were just way too cute! Although, I realize some of you will want to know what the other recipes are, so I will link to them below as they are published.

Other Garden Party Recipes in this Series: {I will add links as they are published!}
Cinnamon Glazed Almonds
Cheesy Veggie Cups
3 Ingredient Chocolate Muffins
Fruit Salad with Honey Lime Dressing
Killer Beef Dip

Mini No-Bake Pumpkin Pies

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Ingredients

• 2 packages of mini shortbread pie shells (16 shells each)
• 1 (8oz) package cream cheese (or dairy free cream cheese), softened
• 1 (15oz) can pumpkin
• 2 tbls sugar
• 1/2 tbls cinnamon or pumpkin pie seasoning
• whipped cream, opt

Instructions

1. In a medium mixing bowl combine cream cheese, pumpkin, sugar, and cinnamon. Use a wooden mixing spoon to thoroughly incorporate ingredients. Taste and adjust spices and sugar if needed.
3. Fill a pastry bag or a ziptop bag with a small cut out of one corner and gently pipe pumpkin mixture into shortbread shells. Top with a dollop of whipped cream.
5. Store in the refrigerator until ready to serve.
7. © Around My Family Table

 Cinnamon Glazed Almonds

Fruit Salad with Honey Lime Dressing

Killer Beef Dip

3 Ingredient Chocolate Muffins

Cheesy Veggie Cups

Disclaimer: This is not a sponsored post; however, I am compensated for my work with Zak Designs and provided free product. I’m not asked to write anything about my partnership with Zak on AMFT; however, I just love it so much that I wanted to share.