In late September when pie pumpkins are being harvested, I stock up on pumpkin pie filling pods and freeze them for future use. Two pods make three mini pies. In January these make a delicious dessert for the heartier winter meals. All you need to do is defrost the pod, stir, and pour the contents into the mimi Keebler graham cracker crust, do not overfill. The pies are too small to place directly on the oven rack so I use a cooling rack for a base.
I cook the pies at 350@ for 30 minutes. Every oven cooks differently so, the toothpick test tells you if the pie needs to cook longer. Continue cooking until the toothpick comes out clean and the pie is puffed high. Cool and serve plain or topped with whipped cream. A delicious treat!
