My Best Pumpkin Pie Doubled = Six Mini Pumpkin Pies

Pumpkin Pie re-posted from my blog The Insomniacs Kitchen, March 2012, adapted 10/27/2021 and DOUBLED.

I just made pumpkin pie for the first time and it came out great! I put it in front of the tiny fan so it would cool off fast so we could eat it. I am so excited. I think pie is my new friend.

This is a delicious whole wheat crust and the pie is light like Indian Pudding and not too sweet. This is an adaption of the Libby's Pumpkin pie label recipe and the One Pie brand label recipe. I love pumpkin pie, pumpkin muffins, pumpkin ice-cream, pumpkin everything!!

Ingredients and instructions for 2 pies (9-10 inch) or 6 mini pies (6 inch)

Pie crust:

2 cups of whole wheat flour
1/2 cup corn oil
3/8 cup (6 Tbs) white or brown sugar (the sugar is the glue holding the crust together)
2 teaspoon Kosher salt (less if using regular salt or white flour)
1/4 cup water

Mix ingredients with fingers so it is pebbly. Press into pie pan with fingers. Prick dough on the pan bottom with a fork. It can be sticky and hard to handle but hang in there, it will be delicious.

Bake at 350° F for 5-10 minutes. Then let it cool.

Tip from Once Upon a Chef Jenn Segal: Press the crust into the bottom of the pan with the back of a measuring cup.  This will make sure the crust is in the pan nice and firm, so that it won't fall apart when you cut this for serving.

Pie filling:

1/2 cup white granulated sugar
1/4 cup of dark molasses
2 teaspoons ground cinnamon
1 teaspoon Kosher salt (half if using regular salt)
2 teaspoons ground ginger (I used freshly finely grated frozen ginger root)
2 teaspoons vanilla
4 large eggs
1 large can of pumpkin puree (29 oz.)
2 cans of evaporated milk (12 fl. oz.)

Mix sugar, dark molasses, cinnamon, salt, ginger, vanilla, and eggs in large bowl. Whisk in pumpkin puree and evaporated milk. 

Pour into the pre-baked, cooled pie shells.

Bake pie in preheated 425° F oven for 10 minutes. Reduce temperature to 350° F; bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack.

Some bakers use sweetened condensed milk so I tried it but I discovered that it is cloyingly sweet and drowns out the pumpkin taste compared to a pie made with evaporated milk and 1/4 cup sugar. The evaporated milk pumpkin pie is much more like Indian Pudding and tastes like a food!