He didn't like them.
Confession: I didn't like them when I tried them, exasperated that he wouldn't eat them.
But I refuse to let decent food go to waste.
So, I made miniature Pumpkin Pies out of them. I used a muffin tin so I could freeze them and eat them more slowly.
- The first thing I did was crush up all 3 sleeves of grahams in a gallon-sized freezer bag. Sydney had a lot of fun helping Mommy punch the baggie to break up the crackers. I added a few teaspoons of cinnamon after the pieces were fairly small, just for fun and a little kick.
- Spray a 6 & 12 tin muffin tin with olive oil. You could probably use just the 12 but the cups would be very full.
- I melted a stick of butter, poured it into the baggie, and smooshed everything until it was fairly well-mixed.
- Add a spoonful of the crumbs to each tin and tamp it down.
5. I beat 2 eggs really well and added 1/2 teaspoon of ground cloves, 1 teaspoon of cinnamon, about 1/2 teaspoon of freshly ground nutmeg (the selling point! Smells so delectable!)
6. Beat in about 1/2 cup of heavy whipping cream and add 1/2 teaspoon of salt. Beat in a 30 oz can of pumpkin pie filling (I usually buy just canned pumpkin, but had grabbed this one by mistake).
7. Fill each cup to about 3/4 full and bake on 350* for about 20 minutes, or until the cups are firm in the center.Allow them to cool in the cups, then remove.
8. Store in a container in the fridge, or freeze individually.
These were delicious! I know there are many variations of pie out there, but the chocolate crumb crust added a nice touch. Please let me know if you try this or something like it! I hope you enjoy!