I’ve been looking for a pumpkin pie recipe and everything I came across had tons of sugar, or sweetened condensed milk, or cream cheese, or heavy cream, or other things I didn’t necessarily want to put.
*shaking my fist* “I just want a simple pumpkin pie recipe!” I cried.
So I fiddled around, and came up with these. I wanted small tarts so that I could freeze them for the big one’s lunches, and I wanted a big pie for our Halloween not-really-a-party party.
I made enough filling for one deep dish pie and twelve mini tarts.
And they were fantastic.
p.s. you can of course use your own homemade pie crust, but I’ve tried that before and mine was horrid. So….good luck with that!
And if you want to make JUST a big pie or JUST the 12 tarts, cut all the ingredients in half.
1 unbaked deep dish pie shell
12 unbaked mini tart shells
4 large eggs
1 large (796ml) can of PURE pumpkin (NOT pumpkin pie filling)
1 cup of packed brown sugar
½ tbsp. ground cinnamon
1 tsp. ground nutmeg
some fresh ground ginger (I used a microplane and swiped about 20 times)
1 tbsp. cornstarch
a pinch of salt
1½ cups of whole (3.25%) milk
Preheat the oven to 425°F.
Let the pie shells thaw while you prepare the filling.
Beat the eggs in the large bowl. Add in the pumpkin, sugar, cinnamon, nutmeg, ginger, cornstarch and salt and milk. Mix!
Pour into the pie shells.
Bake at 425ºF for 15 minutes, then reduce to 350°F and continue baking for another 35 minutes until a knife inserted comes out clean.