(From the archives)
24 Lady Fingers, crushed up to fine grind (not powder grind)
1C Butter, melted
2 1/4C Prepared pumpkin pie filling
1/3C Evaporated milk
1 Egg, large, well beaten
Finely grind up Lady Fingers in food processor. Melt butter and add to a small bowl before dumping in Lady Finger grinds. Mix well and pour half of the mixture into each of the small torte pans (roughly 8” – 12”).
Press the mixture outwards from the middle and up the sides all around the pans. Place the torte pans in the freezer for 10 minutes to set the crust. In the meantime, mix the pie filling with the evaporated milk and well beaten egg and set aside.
When the crusts are hard, pour the mixed pie filling into each pan and bake for 15 minutes at 425. Reduce temperature to 375 and bake for an additional 30 minutes or until an inserted knife in the centre of each pie comes out clean. Serve warm with whipped cream on top and hot coffee, tea or cocoa at its side.