Ingredients

The following ingredients have 18 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening (+ 2 Tablespoons )
  • 5-6 tablespoons cold water
  • 1 can pumpkin puree (15 ounce)
  • 1 can evaporated milk (12 ounce)
  • 2 eggs
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • whipped cream
  • cinnamon or pumpkin pie spice

Instruction

  • Mix flour and salt together and then use a pastry blender to mix in the shortening until you form pea-size crumbs.
  • Add 1 tablespoon cold water at a time, gently mixing with a fork after each addition.
  • When the dough begins to come together and form a loose ball, stop adding water.
  • Press dough together into the shape of a dish and wrap in plastic wrap.
  • Chill for 30 minutes.
  • Preheat oven to 425 degrees F.
  • Mix filling ingredients together and set aside.
  • Roll out the dough onto a lightly floured surface (dough should look marbled from the shortening).  Roll as thin as possible (a few millimeters thick).
  • Use a 3 1/2 to 4 inch diameter cookie cutter, biscuit cutter, or cup to cut dough.
  • Press the scraps together and repeat.
  • Press each circle of dough into the wells of a muffin tin.
  • Fill each crust to the top with pie filling (about 3 tablespoons). (Depending on how thin you rolled your dough and how high you pushed it up the sides of each well, you might have leftover filling.)
  • Bake for 10 minutes and then lower the temperature to 350 degrees F and bake for another 15-20 minutes until knife inserted comes out clean.
  • Cool in pan for 10 minutes and then remove onto a wire rack to finish cooling.