Pumpkin Season

It is impossible to deny that we are in the midst of pumpkin spice season.

If you, along with other coffee purists, shudder slightly at the thought of a pumpkin spice latte from Starbucks (while also kind of craving it) your salvation has arrived.

Let’s get real radical, shall we?

Pumpkin spice was intended for… pie.

Not lattes. Not granola. Not yogurt parfaits or cheesecakes or marshmallows. Pumpkin spice was intended to compliment the warm, undeniably earthy flavor of pumpkin. And, like many things, it has been warped to the point of unrecognition.

I am here to tell you it’s all going to be okay.

Sometimes, however, making pumpkin pie on a whim can be a challenge from scratch. Pie dough, correctly made, takes some love and time.

That’s where I come in — I am a broke student with a hankering for a seasonal favorite. So here is my recipe for mini pumpkin pies (which can be enjoyed alongside a nice cup of coffee–not in it.)


Broke College Student Pumpkin Pie

This super-easy recipe is a version best used when pie is desired on a whim, without the forethought to collect ingredients other than those in the cupboard. In the photographs, I used mini graham cracker crusts, which yielded a warm,   cinnamon-y delicious pie despite the fact graham crusts are rarely used in this situation. I recommend them as cheap, easy alternatives good for sharing with friends or packing in lunches.



1 can pumpkin puree

1 1/2 t pumpkin pie spice [cinnamon/ginger/clove]

2 eggs

1 1/2 c evaporated milk (can be substituted with whole milk)

1/2 c sugar

Pie shell, either premade or done by hand dependent on your motivation level.


1. Combine all ingredients in a large bowl, mixing thoroughly until well incorporated.

2. Pour mix into pie shell

3. Bake at 375 until center is no longer jiggly, about 45 minutes to an hour for a large pie or 30 for several small pies.


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