After I posted the photo for these little pies, I got a lot of request for the recipe, so here it is!
It was found via a newspaper, and the recipe is from Robin Hood, who have tons of fabulous recipes.
Now I can't attest to how the crust in this recipe will turn out ~ I used crust that Mom had made earlier & frozen, instead of making more.
So do let me know, when you make these, how the crust turns out!
These are a lot of work.
I would rather just make a whole pie.
But the novelty is fun & the results are so charming! Tea party style.
Mini Pumpkin Pies
4 cups all purpose flour
1 1/2 teaspoon salt
2 Cups Crisco all vegetable shortening
1/4 cup water
2 Tablespoons white vinegar
1 3/4 cups pure pumpkin puree
1 cup brown sugar
2 Tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 can (354 ml) Carnation evaporated milk
Preheat oven to 425°F (220°C). Grease or spray muffin pans.
CRUST: Combine flour and salt in large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is uniform and resembles large peas. Beat eggs, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of mixture is moistened. Divide dough in four pieces. Roll dough out on lightly floured surface to ¼” (0.6 cm) thickness. Cut out 4 ½” (11 cm) circles. You should get a total of 16 circles. Line muffin cups with dough.
FILLING: Whisk together pumpkin puree, sugar, eggs, flour, spices and salt in large bowl until smooth. Gradually whisk in evaporated milk. Divide mixture evenly between pie shells.
Bake in preheated oven 15 minutes. Lower oven to 375°F (190°C). Continue baking 12 - 15 minutes until crust is golden and filling is set. Cool in pans for 15 minutes. Carefully remove from pans and continue cooling on wire cooling racks. Garnish with whipped cream if desired.