Pumpkin pie...a fall treat.
Well, not so much.
We harvested our first volunteered squash (Long Island Cheese) last night.
He weighed 10 lbs 5 oz.
(Did I mention it was also my dear husband and my anniversary Tuesday and that's why I needed something desserty?)
He was promptly chopped into eight pieces, guts removed and fed to chickens, and boiled.
After cooling, the squash pulp was removed and put back into the pot.
After simmering for about an hour, the liquidy, faintly sweet and pumpkiny, pulp had condensed into a thin paste. This was then blended using a stick blender to make the fiber smooth and creamy.
Two cups were turned into pumpkin(ish) pie.
Now, I always had an issue with serving sizes for pie.
I also have a muffin tin.
I bet you can see where this is going.
I have fond memories of my mom making personal pies for school lunches once in a great while.
It was such a treat to find a little pie all wrapped up in you lunch box.
So this Scrumptious Saturday, I will leave for you as a method rather than a recipe.
Make your favorite pie crust recipe for one pie (one or two crust depending on what kind of pie)
Grease your muffin tin that you will be using.
Roll and cut your crust to fit your muffin tin.
Put filling in.
(if two crust put top crust on.)
Bake as you would for a regular pie...it will be deeper so it will take almost as long as a regular pie.
Store as you would that type of pie.
(If it lasts that long.)
Works well with pudding pies and pumpkin.