Yesterday, after a really busy long day I got busy making the filling for Pumpkin pie while I was talking with Ben. Yes, I made a mistake but it turned out that it wasn't a mistake. According to my
Pumpkin Tarts or Pie
2 eggs
398 ml (1/2 can of 796 ml) of Pure Pumpkin
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup evaporated milk
1 (9 in"/23 cm) unbaked home-made or frozen deep dish pie shell
OR
36 unbaked tart shells
Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined. Blend in milk. Remember to prick the bottom of the pie shell. Pour filling in pie shell. Bake 425 degrees F (220 degrees C) 15 minutes. Reduce oven temperature to 350 degree F (180 degree C) and continue baking 30 to 35 minutes longer or until knife inserted in centre comes out clean. Cool Makes 1 pie.
Tarts
Pour 1 tbsp of pumpkin filling into each tart shell. Makes about 36 tarts. Bake 400 degree F for 20 minutes.