DESSERT
Total Time: 50 mins
Prep Time: 20 mins
Bake Time: 30 mins
Yield: 4 servings
Equipment:
- Small pie bakers (16oz or smaller)
- Mixing bowls
- Icing Spatula
- Measuring cups/ spoons
- Cake plate or round serving platter
INGREDIENTS
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1, 15-ounce can pumpkin puree
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1, 14-ounce can sweetened condensed milk
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2 eggs
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1 Tbsp pumpkin pie spice
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2 pie crusts, thawed
DIRECTIONS
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In a medium bowl combine pumpkin, eggs, sweetened condensed milk, and pumpkin pie spice. Mix until smooth.
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Place pie crust on cutting board or any nonstick surface. Lay 16-ounce temp-tations® baking dish over pie crust and trace outer edge with knife. Lift remaining crust and reserve. Repeat this process for second pie crust. Press cut pie dough into each baker.
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Pour pumpkin mixture into pie crust. Fill until just below inner rim. Bake in preheated 375°F oven for 30 minutes or until filling has set. Let rest at room temperature before refrigerating.
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Optional Garnish: Cut remaining pie dough into seasonal harvest shapes (leaf, pumpkin, etc.) using cutter. Once cut, bake in preheated 350°F oven for 15 minutes or until golden brown.
Tara's Tidbits®: If using baking dishes smaller than 16 ounces, you might be able to get an additional pie out of these ingredients. Just keep an eye on your baking time, smaller bakes might need less time - just bake until the filling is set.