• Preparation Time 40 minutes
  • Baking Time 30 minutes
  • Makes 16 pies
  • Freezing Excellent
  • Little Flaky Pumpkin Pies
    Little Flaky Pumpkin Pies

Ready.
Set.
Make.

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Ingredients

  • Pie Crust
  • 4 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp salt
  • 2 cups All Vegetable Shortening
  • 2 eggs
  • 1/4 cup cold water
  • 2 tbsp white vinegar
  • Filling
  • 1 3/4 cups pure pumpkin puree
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tbsp Robin Hood Original All Purpose Flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 1 can Carnation® Regular or 2% Evaporated Milk

Serving Size: 16 pies

Pie Crust

Unit conversion :
none

Unit conversion :
1000 ml
192 tsp
64 tbsp
1 1/2 tsp
7 mL
salt

Unit conversion :
7.5 ml
2 cups
500 mL
All Vegetable Shortening

Unit conversion :
500 ml
96 tsp
32 tbsp
2
2
eggs

Unit conversion :
none
1/4 cup
50 mL
cold water

Unit conversion :
62.5 ml
12 tsp
4 tbsp
2 tbsp
30 mL
white vinegar

Unit conversion :
30 ml
6 tsp
Filling

Unit conversion :
none
1 3/4 cups
425 mL
pure pumpkin puree

Unit conversion :
437.5 ml
84 tsp
28 tbsp
1 cup
250 mL
packed brown sugar

Unit conversion :
250 ml
48 tsp
16 tbsp
2
2
eggs

Unit conversion :
none

Unit conversion :
30 ml
6 tsp
1 tsp
5 mL
ground cinnamon

Unit conversion :
5 ml
1/2 tsp
2 mL
ground ginger

Unit conversion :
2.5 ml
1/2 tsp
2 mL
ground nutmeg

Unit conversion :
2.5 ml
1/4 tsp
1 mL
ground cloves

Unit conversion :
1.25 ml
1 tsp
5 mL
salt

Unit conversion :
5 ml

Unit conversion :
none
Next

Directions

Serving Size: 16 pies

  • Preheat oven to 425°F (220°C). Grease or spray muffin pans.
  • CRUST: Combine flour and salt in large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is uniform and resembles large peas. Beat eggs, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of mixture is moistened.  Divide dough in four pieces. Roll dough out on lightly floured surface to ¼” (0.6 cm) thickness. Cut out 4 ½” (11 cm) circles. You should get a total of 16 circles. Line muffin cups with dough.
  • FILLING: Whisk together pumpkin puree, sugar, eggs, flour, spices and salt in large bowl until smooth. Gradually whisk in evaporated milk.  Divide mixture evenly between pie shells.
  • Bake in preheated oven 15 minutes. Lower oven to 375°F (190°C). Continue baking 12 - 15 minutes until crust is golden and filling is set. Cool in pans for 15 minutes. Carefully remove from pans and continue cooling on wire cooling racks. Garnish with whipped cream if desired.
Finish

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