A simple and delicious tart, which is quick and easy to make. A shortcrust pastry case is filled with a spiced pumpkin custard, before being baked to perfection. Serve as a snack, dessert or for afternoon tea.
I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than the average pumpkin pie, but creamy and very yummy! Needs time to set up. - 05 Dec 2004 (Review from Allrecipes US | Canada)
Pumpkin pie is my favorite, and the one made from this recipe is the best I've ever had. I replace half of the cinammon with "pumpkin pie spice" ... I've always done that and I have no idea if it's better or worse that way. - 26 Dec 2005 (Review from Allrecipes US | Canada)
The only change I made was to put it in a graham cracker crust and less milk so that it didn't over flow. It was so good I am going to make the exact same pie for Thanksgiving. My picky 9 year old even liked it! - 29 Oct 2008 (Review from Allrecipes US | Canada)