Good Friends Good Food - It Is Time for Pumpkin!
It’s that wonderful time of the year across America when people are packing up their bikinis, getting out their sweaters, and decorating with all things pumpkin. To me it’s the coziest time of the year! However, here in Florida it is still quite warm. I don’t mind because I know I do not have a harsh cold winter ahead of me!
There were so many wonderful recipes to choose from when it comes to pumpkin. There are pies and cookies, breads and cakes, and let’s not forget those delicious lattes. I chose to do some mini-pies. A bit larger than tarts, but not as large as a regular pie. Please, no judgment on my crusts! I have never learned the art of crimping pie crusts. My friend Kayte gave me a wonderful recipe for them several years ago and it is still my go-to. Now if I could only master the crimping! For this recipe, I used Pillsbury's pie crusts.
These are so delicious. If you love pumpkin pie, you will love these. Nothing difficult about making them. I used ramekins for baking, but you could also use a large muffin cup pan or small tart pan. Why did I not think of that? Anyway, with Thanksgiving just around the corner, we enjoyed a little preview of what is to come.
In a bowl whisk together the pumpkin, pumpkin pie spice, sweetened condensed milk, eggs and salt.
Pour the pumpkin mixture into each crust. Make sure not to fill completely to the top.
Bake at 425 for 15 minutes, then lower the heat to 350 and bake another 20-25 minutes until a knife inserted in the middle comes out clean.
Let the pies cool in the pan for at least 30 minutes, then pop them out. Top with whipped cream and a sprinkle of cinnamon.