These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
A recipe I found on King Arthur Flour site. I usually buy the store pre-made pie crusts but want to try my hand at home-made crusts, so will update this recipe once I make the recipe. Tip: If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.