PUMPKIN SPICE MINI CUPCAKES RECIPES

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PUMPKIN PIE SPICE PIE CRUST RECIPE - TABLESPOON.COM



Pumpkin Pie Spice Pie Crust Recipe - Tablespoon.com image

For when you just can’t get enough pumpkin in your pumpkin pie.

Provided by Buns In My Oven

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 16

1 1/4 cups flour, plus more for rolling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cloves
1/2 cup cold butter
5 to 6 tablespoons ice water
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cloves
2 large eggs
15 oz. canned pumpkin
12 oz. evaporated milk

Steps:

  • Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
  • Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
  • Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
  • Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
  • To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
  • In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
  • Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
  • Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.

Nutrition Facts : ServingSize 1 Serving

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