Mini Football Pumpkin Pie

Aka how to make the boys go glen coco for you! This recipe is the promise of bake to impress without..uhm…really much cooking. It’s not exactly healthy but it’s a fun way to make some Saturday Football treats and take a break from all the deep fried options.



1 cup pumpkin puree
1/2 cup brown sugar, packed (do 3/4 if you love decadently sweet taste)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon heavy cream
1 egg
2 tablespoons water
2 sheet of pie crust (tip: if you are in a hurry, just buy 1 package refrigerated pie crust)
1 bag cookie icing


-Draw a 2 inch football shape on to a piece of paper then cut it off (this is if you don’t have a football shaped cookie cutter)

Preheat the oven to 350ºF. Line a half-sheet pan with parchment paper. Don’t use tinfoil because it will stick to the foil. If you have no parchment paper, just lightly spray the tray with some oil.

-Make the filling:  mix together the pumpkin, brown sugar, cinnamon, nutmeg, and heavy cream until smooth.

– whisk together the egg and water to make egg wash (this is to seal the edges of the pie together and to add a nice golden touch)

-Make the pies: Roll out the dough on a flat surface, and use the football cookie cutter to cut out 18-22 footballs.

-Put half of the footballs on the prepped half-sheet pan, and put 1 spoon of pie filling onto the center of each football (Don’t be too ambitious and overfill them because they will spill everywhere during the baking process).


*I used whipped frosting as per the boys request,which is harder to decorate with,but tastier*

-Brush the edges of the dough with egg wash, and then cover each football with a second piece of football-shaped dough. Gently press the pieces of dough together, then crimp with a fork to seal.

-Brush the tops of the footballs with the egg wash, and sprinkle with a mixture of cinnamon & sugar.

-Bake for 10-12 minutes, or until lightly browned.

-Cool for 5 minutes, and then decorate the footballs with cookie icing.


Enjoy lovely! XOXO

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