Turn Thanksgiving leftovers into a fun and delicious breakfast, lunch or dinner. Muffin tin mini pumpkin pot pies are perfect for the whole family.

The Thanksgiving feast is over. You’re left with a little bit of this and a little bit of that.

There isn’t enough for a full meal. Or is there?

Combine those leftovers to create muffin tin mini pumpkin pot pies that the whole family will love. What kid doesn’t like pie for dinner?!

It only takes a half cup of pumpkin (or squash) to create a fun post-Thanksgiving brunch or lunch. The pumpkin replaces the traditional pot pie cream sauce.

Start with a simple crust (only 4 ingredients!) that you can quickly mix by hand. This is a great project for kids. They love to work with their hands and press the dough into the muffin cups.

The filling is made with pumpkin or squash, vegetables and turkey. Don’t forget the real star of the show – turkey broth!! It is packed with vitamins, minerals and gelatin.

Prepare them all at once or in steps as you have time.

Muffin tin mini pumpkin pot pies are simple, versatile and delicious! Plus they are a great way to use Thanksgiving leftovers or to enjoy a taste of Thanksgiving any time of year.

Head over to Super Healthy kids where I show you how to make this fun dish that can be served for breakfast, lunch or dinner!

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