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.




Pie Filling:

1 box refrigerated pie crust (2 crusts in a box)
1 (15 oz) can pureed pumpkin
2 eggs
1 (14 oz) can sweetened condensed milk
1 Tbsp pumpkin pie spice
1/4 tsp table salt
whipped cream for topping

Instructions:

Preheat your oven to 425°F. Spray a 12-cup muffin tin with non-stick spray.
Cut rounds of pie crust dough and insert into ramekin or muffin tin.

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.


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Comments

Donna said…
Peggy, your mini pies are beautiful! The photo looks so professional! We love pumpkin pie in my family, but they are never beautiful like yours.
Kayte said…
What a great idea to make mini pies so everyone has their own. Your crimping looks beautiful to me, I want to grab a fork and eat! All the flavors of all make saying goodbye to summer almost bearable. Lol.
resmitoto said…
This comment has been removed by a blog administrator.
ostwestwind said…
I would never think of pumpkin in a pie ;-) I am socialized with sweet and sour pickled giant pumpkins from a huge jar, it has been ages to overcome this. And I love pumpkin savoury in soups, pasta and ... salad
TeaLady said…
MY bikini was packed up YEARS ago!! MANY YEARS!!
Love pumpkin pie and these are nice sizes when there are only two of us.

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