Do you ever have one of those days where just nothing seems to want to come together, recipes you’ve done a million times refuse to work, and you just want to toss it all in the trash and order pizza? Well today was that day for me. I had a major sweet tooth and after scouring the cupboards I set everything up to make pumpkin pie. Tis’ the season after all. After getting all the ingredients mixed for my pie crust I realized it was just way too crumbly to actually roll out, so I put it back in the bowl and added a bit more water and butter (I know, over worked pie crust! The horror!!). Somehow even after adding both those things it was still too dry! After contemplating it for a bit I decided the crust could still be salvaged, if I made mini pies and just pushed the crust into my cupcake pan. A few minutes later I had twelve very cute mini crusts just waiting to be filled with delicious pumpkin filling. Victory! Now on to the filling… I’ve seen a lot of different variations but the basics are usually the same : Pumpkin purée, sweetened condensed milk, eggs, cinnamon, nutmeg and ginger. I decided to add the eggs last so I could taste as I went and find the perfect balance. The basic recipe I was using as a general guideline was missing a few things so I added sugar and vanilla, less nutmeg and a couple drops caramel extract. Thus was born the best filling I have had so far. I topped the little guys with some home-made whipped cream and gobbled down enough to make my hips beg for mercy. I hope you enjoy them as much as I did.
Here’s the basic recipe I used as a guide http://allrecipes.com/recipe/perfect-pumpkin-pie/
Mini Pumpkin Pie
- 1/2 cup cold grated butter
- 2 cups all purpose flour
- 1 tbsp sugar
- 1-3 tbsp ice cold water (the amount will depend on the exact amount of flour and the humidity in your home)
- One 15 ounce can pumpkin puree
- One 14 ounce can sweetened condensed milk
- 2 large eggs
- 1 tsp cinnamon
- 1/4 tsp nutmeg (just a pinch really)
- 1/2 tsp ground ginger
- 1 tbs brown sugar
- 2 drops pure vanilla extract
- 1 drop caramel extract (optional)
- One cup whipping cream
- 1 tbsp white sugar
- 1 drop pure vanilla extract
Preheat oven to 475 degrees. In a large bowl combine flour butter and sugar. Mix with fingers until it resembles coarse corn meal in texture. Slowly add in the cold water a little sprinkle at a time until the ball of dough just holds together. Then push small pieces into your cupcake pan until you have even little pie shell-cups.
In a separate bowl whisk together all the filling ingredients. I used a small measuring cup to pour the filling into the pie shells. When all the shells are full tap the tray lightly against the counter to get out all the air bubbles.
Place in the oven and bake for 15 minutes. Then lower the temperature to 350 degrees and bake for another 20 minutes. Take out and let cool completely.
For the whipped topping you can totally whip all the ingredients by hand if you want, but I cheated and pulsed it in my blender until it held together.