Mini Tastes of Remembrance

“The heart hath its own memory, like the mind. And in it are enshrined the precious keepsakes, into which is wrought the giver’s loving thought.” ~ H.W. Longfellow

No, this isn’t a post about Rosemary (although, I have a couple of Rosemary bushes)…it’s about remembering someone dear to me through a pan.  Yes, through a pan.  I hope that we have all been blessed to know someone like Peggy.  She was everything you wanted in a person.  She was kind, loving, a wonderful mother, a perfect friend, confidant, reliable, talented, creative…I could go on and on.  You know what else she was???  She was an amazing cook/baker/pastry chef/etc.  You name it, she could prepare it.  Peggy met an untimely end after a misstep on some stairs.  But, I believe we are each here for a purpose and Peggy had touched many lives time and time again.  She had fulfilled each of our lives.  She reminded us there is a reason to be kind to your elderly, a reason to be helpful, and a reason to just…be. 

After her passing a few months ago, her children held a yard sale.  She frankly had her own little Williams-Sonoma in her house.  Every gadget, tool, handy-dandy doo-dad, she had!  I was fortunate enough to get to rummage through this selection.  What I came across was something I didn’t find very special.  It was just a pretty pan to my amateur eyes at that time.  It may be the same to many others still.  But, as I used it this Thanksgiving with the below Pumpkin Pie Tartlets, it became more of a remembrance of Peggy.  I began to think about how many times she had used this particular pan.  How many times had she looked at the stamped bottom that reads “Minneapolis, Minnesota”?  How many times had she pressed pie crust into each tartlet shape?  Where did she get this pan?  Of course, these questions will remain unanswered.  This pan will be treated with love and respect with every use and with every time I put it up to store.  I will use it in remembrance of my dear Peggy.  In remembrance of a wonderful life lived to its pure fullest.  In remembrance of all she did for me and my family.  In remembrance of a woman who will continue to touch my heart and soul through this pan, this simple beautiful pan…

Pumpkin Pie Tartlets

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*If you don’t have all of the spices listed below, the recipe on the can suggests using 3 teaspoons of Pumpkin Pie Spice as a substitute.  Also, get creative!  Add spices as you see fit. 


  • 1 package of refrigerated pie crust (2 pie rounds)
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk


  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  3. Take a biscuit cutter and cut circles large enough to be pressed into the bottoms of the pan you are using (feel free to use a muffin pan for these if you don’t have a Tartlet pan). 
  4. Press each circle into the bottom of the openings to form the bottom crusts.
  5. Fill each cup ¾ of the way full with the batter. 
  6. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 20 to 30 minutes or until knife inserted near center comes out clean in one of the tartlets. Cool on wire rack for 1 hour.

*If not eating immediately, refrigerate once cooled.


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