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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These 5-inch pies can be shared between two. (Dessert-lovers can have their own). Each serving is 1/2 a pie. I found this recipe in Better Homes And Garden magazines. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
butter pastry pie crust |
1 cup milk |
8 serving instant butterscotch pudding mix (2 - 4 serving size pkgs) |
30 ounces canned pumpkin |
1 teaspoon pumpkin pie spice |
spiced whipped cream (optional) |
1/2 cup whipping cream |
1 tablespoon sugar |
1/4 teaspoon pumpkin pie spice |
Directions:
1. Preheat oven to 450. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4 3/8-5-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 10-12 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.
4. Spiced Whipped Cream: In a chilled medium mixing bowl combine whipping cream, sugar, and pumpkin pie spice. Beat with an electric mixer on medium speed until soft peaks form.
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