Ugly Pumpkin Tartlets and Lazy Pumpkin Pie

Over night I have turned into a pumpkin maniac. I even made pumpkin waffles this morning (blog post to follow)! This post is dedicated to pumpkin.

Last night I couldn't resist the urge to make a pumpkin pie. Nothing fancy- just your run of the mill pumpkin-out-of -a-can pie. I was in such a craze that I didn't bother to read ALL the directions because the can DID mention that I was making enough filling for TWO pies. Since I only have one pie dish I ended up getting adventurous and tried to make pumpkin tartlets. They came out very ugly. Ugly and tasty.

For lazy pumpkin pie and/or ugly pumpkin tartlets you need:

PIE FILLING

• 29 oz. Libby's 100% pumpkin



• 2, 12. oz. can of Evaporated Milk



• 1 1/2 cups white sugar



• 4 large eggs



• 1 tsp. salt



• 2 tsp. ground cinnamon



• 1 tsp. ground ginger



• 1/2 tsp. ground cloves

Put all your ingredients in a bowl and mix together. Ta-da! Pumpkin pie filling. You will have enough for one pumpkin pie, 6 tartlets and pumpkin waffles... ;)

PIE CRUST

• 2 cups flour



• 1 tsp salt



• 3/4 cup vegetable shortening



• 8 tbs cold water
  

Mix the flour and salt together. Then add the shortening in. Mix until it looks like crumbs. Use a hand blender or a Kitchen Aide. Then add 4 tbs of cold water. Mix in with a fork. Keep adding tbs of cold water until you have dough. Roll it out and put in a pie dish. Make sure to lightly flour the bottom of your pie dish before adding the pie dough. Then add your pie filling. Bake at 450F for 15 minutes and then reduce to 350 for about 40 minutes or until your toothpick test comes out clean.

For Ugly Pumpkin Tartlets do the same thing as you would for pie but use a cupcake tin. Bake at 350 F for about 30 minutes.