If you're keeping track, this is Part 2 solely because I have posted an Mmm, Pie recipe before... and how handy, because you can hop over to that post to get my pie crust recipe... Or you can be lazy and buy refrigerated pie crust at the grocery store. Yeah, go ahead and do that. I like my pie crust recipe.
Spectacular Pumpkin Pie Tarts
1 (15 oz) can pumpkin puree or 2 cups mashed pumpkin
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla (approximately - more is still good!)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom (optional if you don't have it handy)
1/2 teaspoon salt
Optional: The original recipe also calls for 3-4 Tablespoons of brandy. I happened to have some leftover peach brandy from a really yummy peach cake I made a few years ago, but I didn't want to mess with the flavor *that* much... however, a dollop of Captain Morgan's spiced rum didn't hurt a thing. Just sayin'.
Cut pie dough into circles just a bit larger than your muffin tins - you can use normal sized muffin/cupcake pans or mini-muffins for two-bite baby pies. I made some of both. They're so cute!
Preheat oven to 425 degrees.
Whisk pumpkin, condensed milk, eggs, spices, salt and brandy (if you're going that route) in medium bowl until smooth.
Spray your muffin tins well with non-stick cooking spray! Press pie dough circles into each tin carefully, and fill most of the way with filling mixture.
(Optional: A little cube of cream cheese also works well on top of the larger muffin size.)
Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees. Bake an additional 15 - 20 minutes (depending on the size) until a knife inserted in the middle comes out clean.
Note: If you're using this filling to make a full-sized pie, bake at 425 degrees for 15 minutes, then an additional 35 to 40 minutes at 350.