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Yummy, yummy, yummy. I just love pumpkin pie. I had some leftover pie crust and pumpkin from making my pumpkin pies for Thanksgiving and I wanted to use it up. I didn't want to make big pies again, so I had an idea to make mini pumpkin pies, or pumpkin tarts. These were delish. James liked them even better than my original pumpkin pies because there is more crust to pie ratio, lol. These were really easy to make and I'll definitely be making them again. Of course, I had to cute-ify them somehow to I used my mini halloween/fall cookie cutters and cut shapes out of my remaining dough and put the shapes on top of the pie. Super cute!

Here's the recipes I used:
You could use some frozen pie crusts (2) and let them defrost. Once defrosted, roll them out and cut your circles out from them. If you like homemade crust, I like this recipe:
Ingredients:
5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb tenderflake lard
1 egg, stirred slightly
1 tablespoon vinegar
7/8 cup cold water
Directions:
1. Stir the flour and salt together.
2. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
3. In a measuring cup, combine the egg and vinegar.
4. Add enough cold water to make one cup.
5. Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
6. Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
7. Cover and refrigerate for one hour, you can chill overnight, covered, providing you leave it at room temp for 15 mins before rolling.
8. Lightly flour surface and roll dough out into circles. Using a 4" circle cutter, cut circles out of your dough and place in a greased muffin tin.
9. Using the remaining dough, roll it out and cut cute shapes out of it. These shapes will be placed on top of your mini pies once the filling is in.
For the pie filling:
Ingredients:
2 eggs
1/2 can (28 oz/796 mL) E.D.SMITH® PURE PUMPKIN
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) salt
3/4 cup (175 mL) evaporated milk
Directions:
1. Beat eggs lightly in medium bowl. Add E.D.SMITH® PURE PUMPKIN, sugar, cinnamon, nutmeg, ginger and salt - stir until well combined. Blend in milk. Pour filling into your mini pie shells in your muffin tin. Place your cute cut outs on top. Bake at 425ºF (220ºC) for 15 minutes. Reduce oven temperature to 350ºF (180ºC) and continue baking 15-20 minutes longer or until knife inserted in centre comes out clean.

Recipe for pie crust from
Tenderflake Recipe for pie filling from
E.D.Smith
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