Snapguide

How to cinnamon free pumpkin pie/ tarts

I'm allergic to cinnamon and my hubby loves pumpkin pie! He loves this recipe because he says you don't miss the cinnamon!

312
STEPS
INGREDIENTS
Preheat oven to 425 degrees, Add 1 1/2 cup sugar to a bowl

Preheat oven to 425 degrees, Add 1 1/2 cup sugar to a bowl

Add 1 tsp of salt

Add 1 tsp of salt

Add 1 tsp ground all spice

Add 1 tsp ground all spice

Add 1 tsp ground nutmeg

Add 1 tsp ground nutmeg

Add 1 tsp ginger

Add 1 tsp ginger

Mix

Mix

In a separate bowl add 29 oz of pure pumpkin

In a separate bowl add 29 oz of pure pumpkin

With 24 ozs of evaporated milk

With 24 ozs of evaporated milk

Mix together

Mix together

Add the dry ingredients to the wet

Add the dry ingredients to the wet

Taste to see if you want more if a spice

Taste to see if you want more if a spice

Next get four eggs

Next get four eggs

Whisk eggs and the add to batter

Whisk eggs and the add to batter

It should look like this

It should look like this

Get two uncooked pie crust, I bought frozen ones

Get two uncooked pie crust, I bought frozen ones

Fill each pie

Fill each pie

Turn oven down to 350 and cook for 40-50 mins, knife should come out clean

Turn oven down to 350 and cook for 40-50 mins, knife should come out clean

I always have left over batter

I always have left over batter

I take a fridge pie crust

I take a fridge pie crust

And get a muffin tin

And get a muffin tin

I roll out the pie crust

I roll out the pie crust

Use a cutter

Use a cutter

And put it in the bottom of the muffin tin

And put it in the bottom of the muffin tin

I wad the dough

I wad the dough

And reflatten until I have filled the entire tin

And reflatten until I have filled the entire tin

Then I add the left over pie filling into each

Then I add the left over pie filling into each

I add it in the oven with the pies

I add it in the oven with the pies

Let pie cool before eating

Let pie cool before eating

Place tarts on cooling rack

Place tarts on cooling rack

Eat when cool

  • 1 1/2 cup sugar
  • 1 tsp salt
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 4 large eggs
  • 1 Can (29oz) pure pumpkin
  • 2 cans (12 oz each) evaporated milk
  • 2 unbaked pie shells