Pumpkie Pie Guest Post by Pint Sized Baker!

Hello to All of the Fan's of One Tough Mother! I am so excited to be guest blogging here. It's a first for me - so I hope I don't let anybody down. Just a little bit about myself - I'm Karyn, a.k.a The Pint Sized Baker! I am a wife and mother to a very curious 5 year old daughter. My Little Cup and I enjoy baking together and I try to make treats that she can enjoy while still creating a dessert fit for guests.

So, today I am sharing my Kid Friendly Pumpkin Pudding Pie Turkeys for the kids AND a pie for the adults.

It's Thanksgiving - You've made it through dinner and now it's on to dessert. The kids are getting excited and want it NOW!  So here's is an edible Arts and Craft project for them -  let them make their own Pumpkin Pie desserts.

Pumpkin Pudding Pie Turkeys

Here's what you need:

Pumpkin Pie Pudding

Milk

Pre-Made Mini Graham cracker pie crusts

CANDY!!  - Candy Corn, Swedish Fish, Fruit Roll up (red), Circus Peanuts, Chocolate Chips, orange jelly beans, orange heart candies. (all the orange for the Turkey' beak)

<------ Ideas for the beaks

Here's what you do:

Make the pudding according to the directions and pour into the mini pie crusts.

Place them on a cookie sheet and put them in the fridge. Cover them if you are making them the day before.

Get the candy ready for the kids. I placed the candies into silicone cupcake holders, but use whatever bowls you have.

I gave my Little Cup the option of using Swedish Fish OR Candy Corn for the tail feathers, but she chose to use both! The eyes are chocolate chips and the beak is am orange heart candy.

To make them hang down, cut a sliver of the Fruit Roll-up and place it over the beak.

Now the kids can enjoy their Masterpiece Turkey Dessert! (and give the adults another 15 minutes to enjoy their dessert)

These can go back into the fridge, but only for an hour max! The candy will start to dissolve in the pudding.

"Adult" Pumpkin Pudding Pie

This was an easy and delicious pie that you don't have to bake! It was fast and easy to make and tasked great even three days later (when I  had it for breakfast).

I found the recipe from Kraft Recipes while cruising the internet for ideas. Make this the day before and there is one less task to take care of on Thanksgiving. This pie would also be great for the office party or to take with you to a family gathering.

Here's what you need:

1 (8oz) package of Cream Cheese

1 C milk + 1 Tbsp milk

1 Tbsp. granulated sugar

8 oz Cool Whip

1 (15 oz) can Pumpkin - NOT pumpkin pie mix

2 small boxes of Vanilla Pudding

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. ground cloves

1 pre-made Graham Cracker Pie Crust

Here's what you do:

Soften the cream cheese in the micro for 15 seconds. Place it in your mixer with 1 Tbsp of milk and sugar. Mix it until blended. Hand fold in 1/2 the container of Cool Whip. Spoon the mixture into the pie crust. It'll be a little more than half full. I did not use all of the mixture.

In a clean bowl, combine the pumpkin, pudding, spices, and 1 cup of milk and stir for about 2 minutes. Top off the cream cheese with the pumpkin and refrigerate at least 4 hours. Serve with the remaining Cool Whip.

** Note - You can use this pumpkin pudding for the kid's turkey pies. There was some left over and this is a thicker pudding, more of a traditional pumpkin pie consistency.

I hope that you have enjoyed this adventure into guest posting! I know I sure did! Come on over and visit me at PintSizedBaker.blogspot.com! I'd love to hear from you!

Enjoy and Make Live Simple!

~Karyn, The Pint Sized Baker

So glad to have you Karyn!  This looks FABULOUS!  Thanks for joining us on One Tough Mother!