Wintry days can sometimes be long when you are caught up on all the daily chores. I was straightening up one of the pantry shelves and decided to use some cans of pumpkin I had stocked up. I tend to keep more than I need on hand and need to remind myself they have to be used and not just looked at. ;-)
1 cup Crisco
1/2 cup butter
3 cups all-purpose flour
1 tsp salt
1 egg
1 tbsp vinegar
Water
Crack the egg into a 2-cup measuring cup. Add vinegar and combine with a fork. Add water to the 1-cup line and mix.
Add the liquid to the dry ingredients blending well with a fork to create a dough ball.
Fold the dough over itself 2 or 3 times and roll the dough out into a large circle about 1/4" thick.
Since I am making small pies for single servings, I used a glass salad bowl to cut the circles large enough to fit into a muffin tin.
Once the circles were all cut out I rolled them a little thinner as they were too thick.
I have always used Libby's for my pumpkin pies as it has always turned out perfectly. This is the recipe from the back of the can.
1- 15 oz can of pumpkin
1/4 cup of sugar
1 teaspoon of cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
2 eggs
1 can of evaporated milk
This is the result of my first attempt at making mini pies with pumpkin. Don't forget to top them with a little whipped cream if you have it. They were tasty and didn't last long with my son visiting. Next, I am going to do some with apple filling since that would be my favorite. Stay tuned and happy baking.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
