SPECIAL
COVER
RECIPES
MINI PUMPKIN PUDDING PIES
These S-inchpies can be shared between
two. (Dessert-lovers can have their own.)
i
Recipe Butter Pastry
,page
178
1
cup milk
2
4
-servi ng-size pkg. butterscotch
instant pudding and piefilling mix
2
15
-oz. cans pumpkin
i
tsp. pumpkin pie spice
Spiced Whipped Cream
(optional)
1
. Preheat oven to 450°F. Divide chilled
pastry into 8 portions. On a lightly
floured surface roll each portion into a
7-inch circle. Line eight 43/ 8- to 5-inch
foil or metal tart pans with pastry. Fold
edge under and crimp. Prick bottom
and sides of pastry with fork. Place on
baking sheet.
2
. Bake 10 to 12 minutes or until
golden. Cool on wire rack.
3
. In a large mixing bowl combine milk,
pudding mix, pumpkin, and pumpkin
pie spice. Beat with electric mixer on
medium speed for 2 minutes. Divide
among the prepared crusts, spreading
evenly. Cover lightly and chill at least
2 hours. To serve, top with Spiced
Whipped Cream; sprinkle lightly with
pumpkin pie spice.
MAKES
8
PIES; EACH SERVES ONE OR TWO.
SPICED WHIPPED CREAM In a chilled
medium mixing bowl combine V
2
cup
whipping cream,
1 tablespoon
sugar,
and
V-i
teaspoon
pumpkin pie spice.
Beat with an electric mixer on
medium speed until soft peaks form.
EACH SERVING (ONE HALF OF A PIE)
222cal,
9gfat, 13 mgchol, 350 mg sodium, 33 gcarbo,
3gfiber, 3gpro.
MINI HOLIDAY FRUIT PIES
Prepare Holiday Fruit Pie,
page 178,
through step 2. Then start step 1,
below.
1
. Divide pastry into 8 portions. On
lightly floured surface roll four of
the portions into 7-inch circles and
four into 6-inch circles. Line four
43
/s-
to 5-inch foil or metal tart pans
with the 7-inch circles; trim pastry
even with rim.
2
. Reserve
V
2
cup cranberry filling.
Divide remaining filling among
pans. Cut top crust in 1/
2
-inch-wide
strips and prepare lattice in Step 4
on
page 178.
Place pies on foil-lined
baking sheet. Bake for 30-35 minutes
until crust is golden and filling is
bubbly. Cool on wire rack at least
1 hour before serving. To serve, stir
V i cup caramel-flavored ice cream
topping into reserved filling. Use to
top pies; add sliced kumquats and
sage leaves, if desired.
MAKES 4 PIES, 2 SERVINGS PER PIE.
photo ANDY LYONS food styling JILL LUST
