I’m bringing the pumpkin pie to this year’s Thanksgiving feast. In addition to that, also made little mini sweet potato pies using mini muffin tins. That would be two crusts I made this week. The second was better than the first. My pie crust disaster days seem to be over. Phew!

For the minis, I rolled out the crust and used a biscuit cutter to make the tiny crusts.

I heartily recommend baking two desserts for this holiday. One to share (the big one) and one to enjoy right away (those little cuties). I’m going to keep experimenting with that pumpkin. I have two more big cans in the pantry.