The filling is very tasty and it’s great for both pies and tarts.
1 796 ml can pumpkin
3 Tablespoon white sugar
3 Tablespoon brown sugar
2 Tablespoon fancy molasses
½ Teaspoon cloves
½ Teaspoon allspice
2 Teaspoon cinnamon
2 Teaspoon ginger
½ Teaspoon salt
1 can evaporated milk
(optional 3 Tablespoon dark rum)
Pre-heat your oven to 360oF convection bake (good setting for pies).
Mix all ingredients and fill the pie crust or the tarts. Place the pie on a hot baking sheet to help cook the bottom crust completely.
Bake approximately 50 minutes for pies or 15 minutes for tarts.
Of course serve with real whip cream….yummmm!