It's been a long time since I've had pumpkin pie. Around three years.
Recently, Pilsbury came out with a line of various pre-made dough in cute little tubs. They have cookie dough, pie dough and pastry dough, pizza dough. They even have a $1 off coupon you can sign up for!
The first thing that came to mind when I saw this was pumpkin pie. Yesss.
I've been intimidated by making my own pie crust for years. I don't know why. I just need to do it. Once I went gluten free, I completely did away with the idea of making pie all together.
I decided to give this stuff a shot to see what I came up with and I was very impressed. I made miniature pies because we were going to a birthday party that evening and I thought they would be nice to box up and share with the birthday girl. It's hard to eat a whole pie when it's just you and the husband. I love making "mini" versions of things.
I think this was the best pumpkin pie I ever had. Or maybe it had just been so long that anything would taste good at this point! I've been dying to make these for so long :)
Here's what you'll need to make these tasty, tasty gluten free mini pies! This will provide you with enough to make 24 pies.
1 tub (15.8 oz) Pilsbury Pie and Pastry Dough
2 Cups of Pumpkin
1 Can of sweetened condensed milk
1tbs Pumpkin Pie Spice
1 tsp Vanilla
1/2 tsp salt
3/4 cup brown sugar
Whip cream for optional garnish
I took a circle of dough and pressed it down into the well of the pie pan. I worked the dough upwards with my figertips. Sometimes I would use a pinch of spare dough to fill in any thin spots.
After I finished making the filling, I poured them into the wells leaving 1/4 inch from the top of the pies.
It's time to bake! I threw the pies in the oven.. okay, not really threw.. because that would make a mess.. but sometimes I feel like a tornado in the kitchen so 'throwing' sounds more realistic. I let them bake for about 10-15 minutes until the crust was starting to brown. You need to keep a close eye on these babies! I took the tin out and covered it with foil, lowering the temperature of the oven to 350 degrees. I baked pies for another 15 minutes once again, carefully keeping an eye on them.
Once the pies were out of the oven, I let them cool for 5 minutes then I moved them to a cooling rack.
Let's add a little whip cream garnish..
Easy, peasy! I love being able to take a pre-made ingredient like dough and turning it into something of your very own. It's a lot cheaper than keeping all those different gluten free flours and ingredients around!