Individual Pumpkin Pies
- Ready In:
- 2hrs 7mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- pastry for double-crust pie (your own or a mix)
- 2 large eggs
- 396.89 g can pumpkin
- 315.37 ml evaporated milk
- 118.29 ml white sugar
- 59.14 ml packed brown sugar
- 4.92 ml ground cinnamon
- 2.46 ml ground ginger
- 1.23 ml ground cloves
directions
- Roll out pastry into 1/8-inch thickness.
- Cut 16 four-inch circles from pastry and line ungreased muffin cups with them.
- You will have to reroll a few times, but a mix for 2 crusts will yield exactly 16, at least it does for me.
- Loosely cover muffin pans with Saran and chill for 30 minutes.
- Preheat oven to 375°F.
- In a large bowl, whisk eggs until frothy, about 2 minutes; add remaining ingredients and beat until smooth.
- Retrieve pastry shells from fridge and divide pumpkin mixture among them.
- Bake for about 40 minutes or until a tester inserted in centre of a tart comes out clean.
- Cool in pan for 10 minutes then remove to a wire rack to cool completely.
- Serve with whipped cream dusted with cinnamon.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!