Pumpkin pi. :)
They’re not quite as pretty after separating some in the fridge over night, but still fun. And I actually preferred the little tartlets over pie because every bite had delicious crust to filling ratio. <3
Here’s the recipes I used. I did roast and puree my own fresh pumpkin, so yours will look a different color if you use canned.
Pie Crust Recipe
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbs. ice water
Cut butter into flour, salt, and sugar, using pastry cutter or food processor. Slowly add ice water until well mixed. Form into a bowl, cover with plastic wrap, and refrigerate for 2+ hours before using.
Pumpkin Pie Recipe
- 1 1/4 cups pumpkin puree, canned or fresh
- 3/4 cup sugar (I used 1/2 cup instead)
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon (1.5 teaspoons of pumpkin pie spice instead of ginger/cinnamon works)
- 1 teaspoon all-purpose flour
- 2 eggs, lightly beaten (flax seed “eggs” work fine)
- 1 cup evaporated milk, undiluted (mix powdered milk using half the water as usual as a sub)
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.