I love pumpkin pie best. I can't eat a whole pie, though. I certainly have tried!
I set out to find a recipe that would allow me to make 6 inch mini pies that I could freeze and eat when I wanted some.
Looking through cookbooks on my shelf, I chose the pumpkin pie recipe from the Pillsbury Complete Book of Baking.
I've always used the Libby Pie Recipe from the pumpkin can label, but I've been looking for a different recipe. Something tastier. Though this recipe is seemingly simpler that Libby's in that it uses Pumpkin Pie Spice, it's a smooth creamy pie. So good.
Pillsbury has this pie on their site:
https://www.pillsbury.com/recipes/easiest-ever-pumpkin-pie/
It uses their frozen crust for convenience, but I used their refrigerated crust for convenience, also, as I was focused on the filling. And the freezing.
Pie crust is not a thing I like at all. Meh, so dry and crunchy. Also, as you'll see, I can't crimp the edges for anything. I get bored, and just smoosh it here and there a bit.
Pies ready to fill:
The filling didn't all fit in my tins and I'd run out of crust, so I put the extra in a custard dish to bake.
I baked 15 minutes at 425, then just 30 minutes at 350, because the pie had all of the signs of being done (toothpick inserted in center came out clean, one or more were cracking! eep!)
Perhaps next time don't do the 15 minutes at 425, and just bake 30+ minutes to see how it goes.
The pie was wonderful tasting. It's my new favorite.
I froze two pies to test it and confess I ate the rest, though not all at once.😎
Wrapping the pie in plastic wrap then aluminum foil and then inserting each pie in a gallon freezer bag worked well. I defrosted the pies by putting them in the fridge for 12 hours then at them, and they were as perfect tasting as the originals.
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