
1. Preheat oven to 450 degrees F. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle. Line eight 4-3/8- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Place on baking sheet.
2. Bake 10 to 12 minutes or until golden. Cool on wire rack.
3. In a large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice. Beat with electric mixer on medium speed for 2 minutes. Divide among the prepared crusts, spreading evenly. Cover lightly and chill at least 2 hours. To serve, top with Spiced Whipped Cream; sprinkle lightly with pumpkin pie spice. Makes 8 pies; each serves one or two
4. Butter Pastry: In bowl combine 2-1/2 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Using fork, cut in 1/3 cup chilled shortening and 6 tablespoons chilled unsalted butter cut into 1/2-inch pieces until crumbly. Using fork, stir in 8 to 9 tablespoons ice water, 1 tablespoon at a time, until dough just starts to form. Knead 2 or 3 times in bowl. Wrap with plastic wrap chill at lest 30 minutes.
5. Spiced Whipped Cream: In a chilled medium mixing bowl combine 1/2 cup whipping cream, 1 tablespoon sugar, and 1/4 teaspoon pumpkin pie spice. Beat with an electric mixer on medium speed until soft peaks form.
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This recipe is HORRIBLE! These pies have an overwhelming pumpkin taste (and not the pumpkin pie kind of taste-- the "just ate pumpkin out of the can" taste.) I added many more spices and sugar than the recipe called for, and still was unable to create a palatable dish. My husband, who truly eats just about anything, suggested that we throw the atrocity away (which we did).
11/18/2009 08:26:13 PM Report Abuse