Receta Pumpkin Molasses Pie
Mom's pumpkin pie is rich with spices and pumpkin flavor, not diluted with milk. Try it. I made mini tarts even though the servings indicated reflect a standard pie.
When you roll your pate brisse or whatever crust for mini tarts, roll it to 1/8" thickness, as the bites are better with a higher filling-to-crust ratio. I use a 2 1/2" diameter round cutter/cup rim to shape the mini crusts and press in (just to shape--not hard) with either a pestle or a mini tart shaper. You may lightly coat your pestle or shaper with either flour or powdered sugar to keep from sticking. For the mini tarts bake about 17 to 30 minutes or until golden brown on the edges. Check after 15 minutes and bake until you're satisfied. Your pan color will affect how quickly your crusts get to the color you want.
| Tiempo de Prep: |
American
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| Tiempo para Cocinar: | Raciónes: 8 |
Wine and Drink Pairings: Milk
Ingredientes
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Direcciones
- Cream together the eggs with the brown sugar.
- Add the pumpkin and mix.
- Add the spices and incorporate.
- Add the milk and incorporate.
- Fold in the molasses and the melted butter
- Put it in a raw, 9" pie crust and bake at 375 degrees for ten minutes; then 375 until done (approximately 30-40 minutes more). For mini tarts, bake 17 minutes or until the crusts are golden brown. NOTE: Roll your pie dough thin. I like to be able to see through (a bit) to my counter, and then I know they're the right thinness. An eighth of an inch is almost too thick. The ones shown in this picture should ideally be a bit thinner.