Pumpkin Pie

Person 1- Prepare pie crust Add 1 ½ c flour, ½ salt,1/2 c butter and ¼ c shortening into a bowl Using pastry blender- cut in the butter

Sprinkle 3-4 T of ice water over the flour and fat mixture Stir with a fork- pastry will be lumpy Roll mixture into a ball and wrap tightly with plastic wrap Clean up kitchen

Person 2 - Prepare Pie filling Whisk together ¾ cup pumpkin 2 egg yolk 1 egg Add ½ cup sweetened condensed milk, ½ tsp cinnamon, ¼ tsp ginger, pinch of nutmeg

Roll out pie crust Using a bowl, cut the pie crust

Place pie crust in pre greased muffin pan Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks

Pour filling into the cups Pour filling in so it reaches the top

Bake Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for minutes. (This is minutes less than a regular pie) Make sure you set a timer!

Make sure… Your name is on the muffin pan You only make 6 pumpkin muffin pies You have a bin with a rack next to the oven