How to Cinnamon Free Pumpkin Pie/ Tarts

by Jessie Gail

I'm allergic to cinnamon and my hubby loves pumpkin pie! He loves this recipe because he says you don't miss the cinnamon!

Supplies

  • 1 1/2 cup sugar
  • 1 tsp salt
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 4 large eggs
  • 1 Can (29oz) pure pumpkin
  • 2 cans (12 oz each) evaporated milk
  • 2 unbaked pie shells
  • Instructions

    Step 1

    Preheat oven to 425 degrees, Add 1 1/2 cup sugar to a bowl

    Step 2

    Add 1 tsp of salt

    Step 3

    Add 1 tsp ground all spice

    Step 4

    Add 1 tsp ground nutmeg

    Step 5

    Add 1 tsp ginger

    Step 6

    Mix

    Step 7

    In a separate bowl add 29 oz of pure pumpkin

    Step 8

    With 24 ozs of evaporated milk

    Step 9

    Mix together

    Step 10

    Add the dry ingredients to the wet

    Step 11

    Taste to see if you want more if a spice

    Step 12

    Next get four eggs

    Step 13

    Whisk eggs and the add to batter

    Step 14

    It should look like this

    Step 15

    Get two uncooked pie crust, I bought frozen ones

    Step 16

    Fill each pie

    Step 17

    Turn oven down to 350 and cook for 40-50 mins, knife should come out clean

    Step 18

    I always have left over batter

    Step 19

    I take a fridge pie crust

    Step 20

    And get a muffin tin

    Step 21

    I roll out the pie crust

    Step 22

    Use a cutter

    Step 23

    And put it in the bottom of the muffin tin

    Step 24

    I wad the dough

    Step 25

    And reflatten until I have filled the entire tin

    Step 26

    Step 27

    Step 28

    Then I add the left over pie filling into each

    Step 29

    I add it in the oven with the pies

    Step 30

    Let pie cool before eating

    Step 31

    Step 32

    Place tarts on cooling rack

    Step 33

    Eat when cool