C – It’s that time again … time to make pies.
Even better. I wanted to make small pies. I am small, so anything small I like. I wanted to make mini pumpkin pies, but Jim had a different idea.
He wanted them a little bit bigger. He liked the small idea, but not the mini idea. The problem, I didn’t have anything that fits Jim’s profile.
So, I was on a quest to find pie tins the were smaller than the normal size pie pans. But, not too small. It’s one of those moments that you hope you don’t find anything like that and just go back home and use the stuff that you have.
You know “be creative” it will work. Of course, my experience in shopping led me to find the perfect pie pan for small tarts. RATS!
I guess it was meant to be. I mean really meant to be. I had a coupon that discounted it and everything. Of course, it was cheap and I had to buy it.
This pan was so cute. The people working there looked at me strangely standing there, excited about a pie tin. I guess they see it all the time though. It’s one of those stores.
It’s a little harder to make than a normal pie pan. It’s more like a big muffin tin. It’s hard to crimp the edges with your fingers.
| Pumpkin Pie Tarts |
- 2 pie dough (recipe link below)
- Extra flour for rolling out dough
- 28 oz can pumpkin puree, only, not pumpkin pie mix
- 24 oz evaporated milk
- 1½ cup white sugar
- 1 tsp ground dry ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp salt
- 4 eggs
- Preheat oven to 425 degrees.
- Roll out dough according to recipe directions.
- For the tart-sized shape use the top of a round 6” inch bowl and cut around the bowl. Place into each tart tin.
- In a large bowl, place pumpkin puree, milk, sugar, ginger, cinnamon, cloves, salt and eggs. Combine well.
- Pour pumpkin mixture into each tart tin.
- Place in oven for 10 minutes at 425 degrees. Then, turn oven down to 350 degrees for another 15 minutes.
- Check pies with a toothpick. If it comes out clean it’s done. If it’s still wet, continue cooking until toothpick comes out clean from the center.
- Let cool to room temperature.
- Serve with whipped cream.
- Enjoy!
Pie Dough recipe
It came out great. Jim loved the size … just enough, but not too much.
Only problem is, these almost-mini pies go very quickly. Guess I just have to make more next time.
Adapted from: http://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/detail.aspx