![]() ![]() Or, if you wish, simply leave the tart on the removable bottom of the pan and place it on a serving plate.īecause all custard pies are HIGHLY PERISHABLE, which includes Pumpkin Pie in the category, store well covered with plastic wrap in the refrigerator. To unmold, remove the side and bottom of the tart pan. I attach the edges to the foil underneath the tart pan and seal the two together.Ĩ. SARAH SAYS: To prevent marring its surface, I make a foil tent and lay it over the tart so it doesn't touch the surface of the tart. Do not leave it out of refrigeration more than 2 hours.Ĭhill in refrigerator for at least 2 - 4 hours, preferably overnight, to allow the filling to set before serving. Cool the baked pie thoroughly (takes about 1 to 2 hours) on a wire cake rack. Bake the pie for 55 to 60 minutes or until when lightly tapped with a wooden spoon on the pan's side, the pie's filling will jiggle slightly and appear to be set. I then pour the filling into the shell and push the shelf back into the oven.Ħ. ![]() I place pie shell on a foil-lined baking sheet, pull out the oven shelf part way and place them on the oven shelf. SARAH SAYS: To do, I pour the pumpkin pie ingredients into a pitcher or ladle them right from the mixing bowl into the pie shell. You may have a little extra pie filling left over bake it in a greased custard cup, if desired. Pour the pumpkin pie filling into the unbaked tart shell almost to its rim. With a hand-held mixer fitted with beater attachments, beat the mixture on medium low speed until well combined.ĥ. To a large bowl, add the pure pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt.Ĥ. There is no need to "dock" the pie crust or prebake it.ģ. Let the formed pie dough rest in the fridge for about 20 - 30 minutes or longer. Remove the scraps, and save in the refrigerator in case the tart shell cracks when blind-baked.Īfter that, bake them sprinkled with a mixture of cinnamon and sugar or save in the freezer for another time. Trim the dough so it is flat with the top of the tart pan by moving the rolling pin evenly over the top of the pan.į. Patch and piece together the tart dough as necessary.Į. Wrap the dough around your rolling pin and carefully transfer it to your tart pan.ĭ. Fit the dough into a tart pan with a removable bottom.Ĭ. Make sure you roll the dough about 2-inches larger than the diameter of your pan size.ī. SARAH SAYS: You can use a round tart pan that varies in size between 9- to 11-inches in size. ![]() ![]() Remove the dough to a lightly floured surface and roll it out to a 9 x 13-inch rectangle for the 7- x 11-inch oblong tart pan with removable bottom. Roll the pastry dough and fit it into the tart pan:Ī. Position an oven shelf in the lower third of the oven and preheat it to 350 degrees F.Ģ. NOTES: Substitute 1 3/4 teaspoons pumpkin pie spice for the cinnamon, ginger and clovesġ. oz.) NESTLÉ® CARNATION® Evaporated Milk, well shaken One unbaked 9-inch (4-cup volume) pie shell from Sarah's Perfect Pie Crustġ can (15 oz.) or 1 3/4 cups LIBBY'S® 100% Pure Pumpkin do not use Pumpkin Pie fillingġ can (12 fl. And no more having to worry about crimping pie crust edges either! I've also found that the delicate filling comes out lighter and more delicate in texture than a traditional pumpkin pie.īaking the recipe in a tart pan also allows me to mix all of the pumpkin pie filling ingredients in one bowl with a hand-held mixer I'm no longer afraid of overbeating it (which causes it to crack during baking), making it so easy to prepare!įinally, baking the pumpkin tart in this shape makes it very easy to unmold it from the pan, and thus, so much easier to cut and serve. The shallow tart pan allows for the filling to bake all the way through without cracking or giving it a "sandy texture" from overheating. In fact, I swear I will never make pumpkin pie in a pie pan again!īecause pumpkin pies are custard pies, they need delicate heat to set the filling. I found that, as a result, pumpkin tarts turn out much better and perfect everytime. To solve the typical pumpkin pie problems of cracking, under- or over-baking, and having a dense filling, it dawned on me that I should try making it as a shallow tart, rather than in a deep dish or regular pie pan. ![]()
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