How to cinnamon free pumpkin pie/ tarts

Preheat oven to 425 degrees, Add 1 1/2 cup sugar to a bowl

Add 1 tsp of salt

Add 1 tsp ground all spice

Add 1 tsp ground nutmeg

Add 1 tsp ginger


In a separate bowl add 29 oz of pure pumpkin

With 24 ozs of evaporated milk

Mix together

Add the dry ingredients to the wet

Taste to see if you want more if a spice

Next get four eggs

Whisk eggs and the add to batter

It should look like this

Get two uncooked pie crust, I bought frozen ones

Fill each pie

Turn oven down to 350 and cook for 40-50 mins, knife should come out clean

I always have left over batter

I take a fridge pie crust

And get a muffin tin

I roll out the pie crust

Use a cutter

And put it in the bottom of the muffin tin

I wad the dough

And reflatten until I have filled the entire tin

Then I add the left over pie filling into each

I add it in the oven with the pies

Let pie cool before eating

Place tarts on cooling rack

Eat when cool

Watch the video: DIY Mini Pumpkin and Pecan Pies (December 2021).