It’s just cuter in mini…
This morning I made a pie for a church function tonight. It was a sugar free pumpkin pie with an almond flour crust (sugar and gluten free, I’m awesome.) Almond flour pie dough is about the most awful thing I’ve ever had to work with, and after I had spent 30 minutes making it into a crust I decided that the teensy bits of leftovers should be used for SOMETHING. I found a mini pie pan/muffin tin (they are wider and a lot shallower than a standard mini muffin tin) at the thrift store a while ago and I had just enough leftover crust to make exactly three teensy pumpkin pies.
I’ll share the recipe this week, but these three were just too cute not to show you. Also, they tasted delicious. And I ate all three in under a minute and didn’t feel bad about it one teensy bit. Sugar free! Nearly carb free! That is practically health food. And now that I know how well this mini pie tin works I can see myself making a whole lot of mini pies this month. Man, I love pie.
Also, Creamie’s Halloween costume turned out to be, like, the cutest thing in the world. My own Mini Strawberry Shortcake! I’ll share some more pictures of it tomorrow, but wanted to give you a little peek. Eeeek! She was so happy, and spent the whole evening telling people her name was Merry Berry Shortcake. I love her.