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SARIA - Pumpkin Pie Question! Quick!!

mrspoppersmrspoppers Posts: 7,223Registered Users Curl Neophyte
I make pies every year so I have 6 matching pie plates. I pulled everything out this morning and I have three matching pie plates and this half-size aluminum one that something store-bought must have come in. Aside from the fact that 3.5 pies isn't enough, I bought ingredients for 5 pies.

Can I make pumpkin pie-lets in muffin tins? It's all I can think of besides sending my husband to the store and hoping they have a couple disposable pie tins. Our grocery store is little so I'd have to drive out of the neighborhood if they don't have any.

If I can do these little pie-lets, how do I make sure the crust is done since the filling won't take the full time?

Am I crazy?
When are women going to face the fact that they don’t know their own bodies as well as men who have heard things?

Don Langrick
Bonsai Culturist

Comments

  • mrspoppersmrspoppers Posts: 7,223Registered Users Curl Neophyte
    I found this recipe. Does it sound right?
    When are women going to face the fact that they don’t know their own bodies as well as men who have heard things?

    Don Langrick
    Bonsai Culturist
  • SariaSaria Posts: 15,963Registered Users
    You can absolutely bake them in there. Just make sure to butter or spray well and blind-bake the crusts. Otherwise, if you have a springform pan, you can make a nice pie in there. You just have to be a bit careful lining the pan with your crust. It has the benefit of producing a more evenly baked custard than a traditional pie plate as well, since the sides don't slope. You can trim the crust when it's done if you have any ragged edges.
    I always blind-bake crust for pumpkin pie. I'm not sure if you do as well.
    por-que-no-te-callas.jpg
  • SariaSaria Posts: 15,963Registered Users
    I looked at the link and I just really think they should be blind-baked. They're very pale and look under-baked. I know it's a bit annoying to blind-bake that make mini-pies, but it's kind of necessary. I would go with an 8 or 9-inch springform as long as you have enough crust for it if the mini ones seem like too much hassle.

    You can see here what it will look like, though of course you don't have to have that much custard:

    Quiche | Joe Pastry

    You could also line a quarter sheet tray or a square or rectangular baking dish and just make bars! Top with streusel partway through baking or a little whipped cream or cream cheese when cold or leave plain.
    por-que-no-te-callas.jpg
  • mrspoppersmrspoppers Posts: 7,223Registered Users Curl Neophyte
    Is blind baking pre baking? How long? Otherwise, I have a bunch of springform pans of various shapes and sizes.
    When are women going to face the fact that they don’t know their own bodies as well as men who have heard things?

    Don Langrick
    Bonsai Culturist
  • SariaSaria Posts: 15,963Registered Users
    Yes, it's par-baking. The Joe Pastry link has it pictures of it, but here is more on blind-baking:

    Pie 101: Blind Baking | Serious Eats: Sweets

    Have a look at his recipe for bars. You can just use your filling and crust.

    How to Make Caramel-Pumpkin Bars | Joe Pastry
    por-que-no-te-callas.jpg
  • mrspoppersmrspoppers Posts: 7,223Registered Users Curl Neophyte
    Thanks! I think I'll do the springform pan, just for time's sake. They can all go in together and there won't be different times and temperatures to worry about. Between the blind baking and the way pumpkin has two temps anyway, it's just easier. I was sort of excited for the little pies, though!

    Thanks again!
    When are women going to face the fact that they don’t know their own bodies as well as men who have heard things?

    Don Langrick
    Bonsai Culturist
  • SariaSaria Posts: 15,963Registered Users
    You're welcome. Hope everything works out well! :)
    por-que-no-te-callas.jpg