Step 1: Well, First We Need a Pi Pan.
First, you have to draw your pi shape out on a piece of paper (I made mine only about 6inches by 4 1/2 inches, a great size for a little pie for two).
Then, cut your pi shape out on something oven safe and sturdy enough for pie. I used a disposable metal brownie tin and cut my shape out of the bottom of the pan.
Next, you have to make walls for your pan. I used tin foil folded over on itself a few times(sturdy things up a bit). Luckily tin foil is malleable and you can fold it to any shape. Make your walls about and 1 inch tall. Make sure that there aren't any holes in your pan for crust or filling to sneak out of.
Step 2: Next Step, the Crust
For both our little pi pan and a regular size pie, you need about to expand on the recipe a little. So you'll need:
1 1/4 c flour
5/8 c shortening
a little over a 1/4 c cold water.
Mix the flour and shortening together than add the water, sir until it's a dough.
Once you have a dough you can roll it out to fill your pi pan and your regular pie pan. To line the pi pan it will be easier to cut some strips the proper width of the pi pan to use to set the crust in the pan. Just make sure to pinch the dough together at the corners so the filling doesn't leak through the crust.
Step 3: Pumpkin!
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk
Mix everything together in your big bowl until mixed well together.
Then, carefully pour your filling into the pi pan until just under the height of your crust. Pour the rest of the filling in your regular pie pan.
Now it's time to bake. The little pi pie will take about 15 minutes, and the regular pie will take about 40 minutes.
Step 4: Time for Pies
Then, enjoy pie!