I apologize for the lack of a picture again. I’ll blame it on the boys in my fiance’s wing at school, since they were who these were made for. But the concept’s not hard, so I’m sure you get the idea; and I’ll add one that I found on the internet that looks about like how mine turned out. That’s only half-cheating since I did do all the work, right?
Preheat oven to 425*
1. Make a two-crust pie crust recipe (Don’t roll it out yet).
2 ½ cups all purpose or pastry flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold butter cut into chunks
¼ cup cold water
1. Mix 2 cups flour, salt, and sugar in a bowl.
2. Cut in the butter in a food processor or with a pastry cutter.
3. Add the other 1/2 cup of flour and stir gently; don’t overmix this flour.
4. Sprinkle ice cold water and mix with a fork and then your hands. It will feel dry, but do not add more water; keep squeezing and kneading till it comes together.
5. Roll out between two pieces of parchment or wax paper.
2. Combine the following in a small bowl:
3. Beat 2 eggs in a large bowl.
4. Stir in 1 15-oz can of pumpkin and the sugar/spice mixture.
5. Gradually stir in 1 12-oz can evaporated milk and set aside.
6. Roll out your pie dough and cut into circles big enough to fill a cupcake holder. Smoosh the circles into the cupcake pans, making sure that there are no holes, and coming mostly up the edges. Fill with pie filling, leaving at least half a centimeter of crust free on top.
7. Bake at 425* for 15 minutes, then reduce heat to 350* and bake for about 20-30 minutes more. Check periodically to make sure nothing is burning or overflowing. When a toothpick comes out clean and the middle is set, they are done!