I made a big batch of pumpkin pie filling at Thanksgiving time and froze the leftovers. I knew I could use it for something delicious when the craving struck. So recently I opened my freezer to discover a small pack of puff pastry squares. Light bulb moment: Heyyyyy that sounds like instant pumpkin pie to me! I decided to cut the squares down to fit a mini muffin pan. Bite sized instant pumpkin pie…even better.
I didn’t waste time trying to make the crust pretty, I just kind of threw them in the tin, filled with the excess pie filling, and started baking. While I am the biggest fan of home made pie crust you know, especially my Mom’s, this was just. so. fast. Which makes it kind of irresistible, doesn’t it? Filling I already made and dough I don’t have to fret over? Pretty close to instant gratification for all your pumpkin pie craving needs.
Even after that mini pie feast, I still had more filling left. Also in my freezer, old-ass bananas saved for just such an occasion. Substitute a cup of pumpkin pie filling for one of the two eggs in my go-to banana bread recipe, reduce the sugar a tad to balance the already sweetened filling, and BAM – Pumpkin Spice Banana Bread.