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Pumpkin Pie or Tartlets

Course: Dessert
Author: The Party Teacher

Equipment

  • Pie pan or tart pans

Ingredients

  • 1 cup brown sugar
  • 1 tbsp flour
  • ½ tsp salt
  • tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves
  • 1 pound can of pumpkin two cups
  • 1⅔ cup 13 ounce can evaporated milk
  • 1 egg slightly beaten
  • Unbaked rolled-up pie crust(s) (the tarts use more crust because of the waste)

Instructions

  • Mix dry ingredients.
  • Add remaining ingredients and stir until smooth.
  • To make pie: Pour into unbaked 10-inch pie shell. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue baking for 40 minutes or until done.
  • To make tarts: Use a tart pan with removable bottoms. (I used two Chicago Metallic tart pans and the tarts cooked evenly and were easy to remove from the pan.) Line the depressions with pie crust. Pour in the pie filling and bake at 425 degrees for 25-30 minutes. (Check your tarts at 20 minutes.) If you can insert a knife into the center of a tart and it comes out clean, it's done.

Notes

Serve with whipped cream and/or a chocolate leaf.