Like I said yesterday, I had an awful lot of pumpkin puree laying around after I made two pumpkin rolls, and it dawned on me that I was going to need to use it up. I wanted to make Pumpkin Spice Cupcakes, but Yuseff and Marco wanted Pumpkin Pie. So, I decided to make everybody happy and do both!
I really didn’t feel right about making a whole pie though, because I had purchased a Market Day Pumpkin Pie for one of Marco’s school fundraisers and we cooked it. And they each ate a big slice. And then two weeks later I threw away a moldy pie. What a waste! Also– Gross!
So, I decided to open up the box of Wilton Mini Tart Pans that I bought back in July (and promptly stuck in a cabinet to collect some dust) to make 4 mini pumpkin pies instead! The pie recipe comes from my Betty Crocker Cookbook– I just split the crust and “batter” between the four pans.
Mini Pumpkin Pie Tarts
Step 1: Cut 1/3 Cup + 1 Tablespoon Shortening into 1 Cup Flour and 1/2 Teaspoon Salt.
Step 2: Add 3 Tablespoons Cold Water (1 Tablespoon at a time) to the mixture and combine until you can pinch pieces together. Form two balls of dough.
Step 3: Roll your dough out into circles and press into mini tart pans. The edges of the tart pans are a little sharp, so you can easily cut off any overhang for a nice clean edge.
Step 4: In a bowl, combine 3/4 Cup Sugar, 1/2 Teaspoon Salt, 1 Teaspoon Cinnamon, 1/2 Teaspoon Ginger, and 1/4 Teaspoon Ground Cloves.
Step 5: Beat 2 Eggs then add 2 Cups Pumpkin Puree (1-15 oz can) and 12 oz Evaporated Milk. I thought I had evaporated milk in my pantry, but it ended up being a 14 oz can of sweetened condensed milk. I used it anyway, but apparently they aren’t the same thing. It still worked, I think it just made for a sweeter pie.
Step 6: Distribute the pie filling between the tart pans. I had a lot left over so I scooped into a ziplock bag and froze it for future use. At this point, I put one tart in the oven at 425° and baked it for 15 minutes. Then lower the temperature to 350° and baked for another 20 minutes (*note* a whole pie bakes for 40 minutes on the second round).
Serve with whipped cream