Ingredients :
- 1 - 15 oz . can pumpkin ( not pie filling)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2 eggs
- 1 tbsp cornstarch
- 2 tsp water
- 2 pkg. refrigerated pie crust ( I made my own )
- 1 flour for dusting
Method :
- Preheat oven to 425º. In a medium bowl. Whisk together pumpkin, both sugars, spices, 1 egg and cornstarch. Stir till well mixed.
- On a floured surface lay out pie crust. Cut out rounds. An empty 15oz. Tin works perfectly.Reroll scraps same thickness. You should get about 15 pies.
- Using rounds pair them up. Then place about 1 Tbsp. Of filling in the center of rounds. Top with second round. Pinch & seal edges all around with a fork. Place on non stick cookie sheet.
- Beat second egg with water to make egg wash. Brush each pie with the wash. Sprinkle each pie with sugar. You can use colored sugar. If you want to. I mixed white and orange together.
- Bake at 425º . Until golden brown about 12-15 minutes. Mine took 10 minutes.let pies cool store in airtight container.
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