Recipe for delicious natural pumpkin pie made without evaporated milk.
Happy Thanksgiving! Our house has been a mini pumpkin pie factory the past few days. Yesterday was our kindergarten Thanksgiving feast and I was responsible for 48 mini pies. A fellow room mom made adorable mini apple pies, and parents brought all the traditional Thanksgiving food. The kids were so excited as they marched down the food line wearing their turkey hats.
Pumpkin pie really has to be the easiest pie to make. I would say that if you have the ingredients at home, it's easier to make the pie than drive to the store and buy one.
I stayed away from the canned milk goop. AKA evaporated milk. Just why? Why use it when you can use organic milk, cream, and brown sugar instead?
Dump the pumpkin, eggs, milk, cream, sugar, and spices into a bowl and whisk together. So easy a 3 year old can do it.
Use a cookie cutter (round or scalloped) to cut mini pie rounds. You should get about 12 (3-inch) rounds per piecrust dough. Press into muffin pan wells and fill right to the tippy tops with the pumpkin batter. I use this tartlet pan. You can use a regular muffin pan or mini muffin pan, just adjust the dough sizes and baking time accordingly.
Once cooled and chilled, whip some cream and pipe or dollop on top.
Keep reading for the recipe!
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