Last Friday, I pulled out one Pepperidge Farm Puff Pastry Sheet to defrost for apple turnovers. But, by the time I was done making the Pumpkin Chocolate Chip muffins, I realized I had over a cup of pumpkin puree left. So, I decided to use the sheet for a mini-pie instead. There wasn't enough filling to fill a normal pie, but a 6-7 inch pie was perfect. My only mistake was not greasing the bottom of the pan before cooking because the crust stuck pretty well to the glass. Perhaps had I used a foil pan, it would have gone better, too.
Grease 6-7 inch pie plate. Open puff pastry sheet flat and lay inside plate. Shape crust and cut off corners as you wish. In bowl, mix remainder of ingredients together and pour into the pie plate.
Bake on center rack according to Puff Pastry package directions (400 degrees about 12 minutes) until top of crust is golden brown. You may need to cover the top of the pie once it is cooked with aluminum foil to keep it from burning while the bottom of the crust cooks. Serve with vanilla ice cream or whipped cream.
Last year we dined with some friends of my parents who told me I would never go back to canned pumpkin puree after using a pie pumpkin. This year I decided to see if I had the taste buds to agree with such a statement.