Here what you need:
1 recipe pastry for a 10inch single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin, cooked & mashed
First preheat oven to 425F
In a large bowl, combine egg yolk
Eggs
White sugar
Brown sugar
Mix well
Add salt, cinnamon, nutmeg, ginger and cloves.
Mix well
Gradually stir in milk and cream.
Stir in pumpkin.
Mix well.
Pour filling into pie shell.
Bake for ten minutes in oven preheated to 450F.
Reduce heat to 350F, and bake for an additional 40 to 45 minutes, or until filling is set.
Serve topped with whipped cream.
Now when I made it this time... I used a 9 in pie crust by mistake... so I had extra filling. So I made tiny little mini pies with the extra!
Cut out 3 in circles (or flowers) of pie dough
Place in cupcake wrappers.
Fit them into a muffin tin.
Carefully spoon in filling.
Ready for the oven!
Bake for ten minutes in oven preheated to 425F.
Reduce heat to 350F, and bake for an additional 20 to 25 minutes, or until filling is set.
Pie & Mini Pies
1 recipe pastry for a 10inch single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin, cooked & mashed
Preheat oven to 425F
In a large bowl, combine egg yolk, eggs, white sugar and brown sugar.
Add salt, cinnamon, nutmeg, ginger and cloves.
Gradually stir in milk and cream.
Stir in pumpkin.
Pour filling into pie shell.
Bake for ten minutes in preheated oven.
Reduce heat to 350F, and bake for an additional 40 to 45 minutes, or until filling is set.
Serve topped with whipped cream.
Enjoy!
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