After I finished making the pumpkin pie, I had about cup or more of the pumpkin filling left. Feel creative, I put together the following:
Pumpkin pie filling (see pumpkin pie recipe)
1/2 bag of mini chocolate chips
1/2 cup chopped pecans
1 1/2 packages of graham crackers
1/4 cup sugar
5 T. butter, melted
Preheat oven to 350
1. Put graham crackers in ziploc bag and smash with bottle or hammer until crackers resemble crumbs. Pour 1 1/2 cup of crumbs into medium bowl. Add sugar and stir. Add butter and mix together. Should be dense, but won’t necessarily stick together like regular pie dough.
2. Put 2 T. of graham cracker crust into 12 cup muffin tin. Press down with fingers to make crust compact. Add layer of mini chocolate chips then fill cup to brim with pumpkin pie filling. Sprinkle with pecans.
3. Bake fo 25 minutes or until filling is set. Let cool before removing to plate.