Pumpkin Quiche
One 9" ready made pastry pie shell
Filling: 2 t. olive oil, 2 slices of bacon finely chopped, 1 leek sliced, 3 eggs, lightly beaten, 1/2 C. cream, 3/4 C. pumpkin puree, 3/4 C. grated Cheddar cheese, salt and pepper.
Combine oil, bacon and leek in a medium pan, stir over medium heat for 5 minutes or until lightly browned, salt and pepper to taste, let cool.
Combine eggs, cream and whisk until just combined. Add pumpkin, bacon mixture and cheese to combined.
Pour filling into pastry shell. Bake at 350 for 25 minutes or until filling is lightly golden and just set.
Mini Pumpkin Pies
1 pkg. 15 oz. refrigerated pie pastry, 1 can 15 oz. solid-pack pumpkin, 1 can 12 oz. evaporated milk, 3/4 cup sugar, 2 eggs, 1/2 t. salt, 1 t. ground cinnamon, 1/2 t. ground ginger, 1/4 t. ground cloves, miniature marshmallows, optional.
Preheat oven to 425. Unroll pie dough into 1/8 inch thickness. Using floured 4" round cutter cut out 16 circles, rerolling scraps if necessary. Press circles into muffin tins coated with cooking spray.
In a bowl whisk pumpkin, milk sugar eggs salt and spices until blended. Pour into pastry cups. Bake for 15 minutes. Reduce setting to 350 and bake an additional 25-30 minutes. Until knife inserted comes out clean. Top with mini marshmallows if desired and bake another 2-3 minutes until marshmallows are lightly browned.
Cool 5 minutes run knife along edges of each mini pie to loosen . Cool on wire rack before removing.
May serve immediately of refrigerate within two hours before serving.
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