one 9-inch diameter pie or 6
to 8 (2 ¾ -inch) diameter tarts
or about 3½ dozen miniature
cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute
envelope unflavored gelatin
extra large or jumbo eggs, at room temperature and beaten until thick and light lemon
cup canned pumpkin (see note)
cup heavy cream, chilled
Pie Shell (9-inch) (see note) or baked Vanilla Cookie Crumb or Gingersnap
Crust, or 6 to 8 (2½-inch) baked pastry tart shells or about 3½ dozen Kroger Private Selection
Miniature Shortbread Tartlet Shells (see note)
flavored sweetened whipped cream for garnish (optional)
- Finely chopped pecans and/or
crystallized/candied ginger as desired for garnish (optional)
a large heavy saucepan, combine the first 6 ingredients. Stir in milk. Gently fold in beaten eggs, blending
well. Cook over low heat, stirring
constantly until gelatin melts and mixture thickens slightly. Stir in pumpkin, blending well. Transfer to a large bowl and chill until
mixture starts to thicken.
pumpkin mixture is chilling, whip cream in a chilled bowl with chilled electric
beaters until cream forms soft peaks.
Fold whipped cream into chilled pumpkin mixture, blending well. Spoon pumpkin mixture into baked pie shell or
baked tart shells or shortbread tartlet shells.
Chill pie, tarts, or tartlets in the refrigerator until pumpkin mixture
plain or garnish pie, tarts, or tartlets with additional flavored sweetened
whipped cream and finely chopped pecans and/or crystallized/candied
ginger, if desired.
Note: Do not use pumpkin pie
Note: Prepare and bake favorite
single-crust piecrust recipe or bake ½ (15-ounce) package refrigerated pie crusts (1 crust)
according to package directions. One piecrust makes about 6 to 8 tart shells.
(9-inch) diameter crust
- 1½ cups flour
4 tablespoons very cold water (approximate)
together the flour and salt into a medium bowl.
Cut in shortening with a pastry blender until mixture resembles coarse
meal. Sprinkle cold water, 1 tablespoon
at a time, evenly over the surface, mixing lightly with a fork until particles
hold together. Shape into a ball, wrap
in wax paper, and allow to stand at room temperature for 5 to 10 minutes.
a lightly floured surface or pastry cloth, roll out dough into a circle
1/8-inch thick and 1½ inches larger than the pie plate. Carefully fit crust into pie plate. Trim crust off 1 inch beyond edge of pie
plate. Fold edge under and form a
standing ridge, fluting the crust ridge with the thumb and forefinger. Prick holes in pastry shell, all over, with
the tines of a 4-tined dinner fork.
in a preheated hot oven (425 degrees F.) for 10 to 12 minutes, or until crust
is golden brown. Check crust after 5 minutes of baking and prick any bubbles
that may have appeared in the crust.
Cool thoroughly on a baking rack before adding the pie filling.
one 9-inch pie crust
- 2 to 2½ cups vanilla wafer/cookie crumbs
- 3 to 4 tablespoons butter or margarine, melted
- 2 tablespoons sugar (optional)
- About 12 reserved perfect whole vanilla wafers/cookies, each
cut in half
In a medium bowl, blend together crumbs, butter, and sugar,
if desired; pack over bottom and partially up sides of a 9-inch pie plate. Stand reserved cookies, cut edge down,
rounded-size-out, around edge of pie plate.
Bake in a preheated moderate oven (350 degrees F.) for 7 minutes, then
one 9-inch pie crust
- 1½ cups fine gingersnap cookie crumbs
- ¼ cup butter or margarine, melted
In a medium bowl, combine the crumbs and butter, mixing well
with a pastry blender or fork. Pack
crumbs evenly over the bottom and sides of a 9-inch diameter pie plate, forming
a standing rim. Bake in a preheated
moderate oven (350 degrees F.) for 7 minutes, then cool thoroughly.