Mini Pumpkin Pies

I do enjoy a good pumpkin pie, and even though it may not be fall here, it certainly won’t stop us from enjoying this dish. The mini’s are quick, easy and great for parties.

You will need:

2 tbsp flour

1/2 tsp ginger

1/2 tsp salt

1/2 tsp mace (if available)

1/2 tsp nutmeg

1/2 tsp cinnamon

1/3 cup brown sugar

1/4 cup maple syrup

1 cup milk{{more}}

2 eggs, well beaten

1 1/2 cups pumpkins (boiled

and drained)

Unbaked pie shells

Whipped cream

Pie Shells

2 cups flour

1 tsp salt

3/ 4 cup shortening

1/ 3 cup ice water

Mix flour and salt together. Cut the shortening into the flour mixture and add water. Knead thoroughly; then, using a rolling pin, roll it out to the required size of the baking dish. If you don’t want your crust to be too thick, you can divide into half and refrigerate remaining dough.

Method

Heat oven to 350°F. Roll dough out and cut individual circles to press down into cupcake pans, making sure they are large enough to reach the top of the pan. Repeat with remaining dough. Mix all ingredients together except the whipped cream. Pour mixture into unbaked pie shells. Bake for about 20 – 25 minutes or until top is golden brown and filling is firm. Cool before serving and top with whipped cream.

Tip – You can cut back on the many spices, just doubling the cinnamon and nutmeg. Use pumpkin filling in the can if you don’t have any fresh pumpkin.