Pumpkin Pie
*Makes 2 (8 inch pies) or 6 small pies and 1 (8 inch pie)
Preheat oven 350*F.
Pie Crust:
*2 boxes refrigerated Pillsbury Pie Crusts (4 pie dough Crusts) you may need only 3 pie dough crusts depending on the size, how many mini pies you make and leaf or turkey shapes you make and want to use for your pie. See Note
*Small Leaf or Turkey Pie Cutters, optional (Bake separately on a parchment covered quarter baking for 6 minutes or until lightly golden.) 350*F.
Keep crusts cold until ready to bake.
Bake pie crusts according to directions on package
Tips: Form the pie dough crust onto each pie pan and try not to stretch the pie crust dough. (Refrigerate the pie pans with formed dough crusts in fridge while making the filling.) Then fill the pie crust with pumpkin filling.
Note: You can use Marie Calendar pie crusts, pack of 2 frozen pie crusts. Blind/Par Bake crusts frozen, line the top of crust with a circle of wax paper or parchment and fill with dried beans or weighted pie weights, we used Ceramic Baking Weights. Remove beans or weights after baking. Bake in a preheated oven for 7 to 10 minutes. Then add pumpkin filling.
Pumpkin Pie Filling:
*29 Ounce Canned Pumpkin
*1 (15 ounce) can Sweetened Condensed Milk
*4 Eggs, whisked with electric whisk
*1/4 teaspoon Sea Salt
*1/2 teaspoon Nutmeg
*1/2 teaspoon Mace, can substitute nutmeg but mace has a flavor I love
*2 teaspoons Cinnamon
*1/2 teaspoon Ginger
*1/8 teaspoon Cloves
*
In a bowl whisk together the canned pumpkin and milk. Set aside.
*
In a small bowl whisk the eggs and add salt, nutmeg, mace, cinnamon, ginger, cloves and whisk until all spices are incorporated evenly.
*
Combine the pumpkin and egg mixture and stir until thoroughly mixed. Pour into prepared pie crusts.
Bake prepared par baked filled pumpkin 8 inch pies for 35 to 40 minutes or until middle of the pumpkin pie is set. Smaller pies bake about 25 minutes or until centers are set.
After baking allow pies to cool and add baked crust leaves or turkeys as desired.
Enjoy!
Lindy
