‘Tis the Season

September 16, 2012

in Encore Worthy, Potluck Pleasers, Sound Bites

It may still be 85 degrees here, but that doesn’t mean it’s not pumpkin season. At least according to Starbucks. And if Starbucks tells me it’s pumpkin season? Then move over Linus, The Great Pumpkin has arrived.

Hopefully in the form of a pie.

I do love pie. Especially that last bite, when it all comes down to that last, perfect bite of creamy pumpkin pie almost surrounded by a perfect, light, flakey crust.

Honestly, the only reason I eat the rest of the pie is for those last few bites.

What? You thought our rule of eating your vegetables first before you get the stuff you really want came out of thin air? If I make the Littles choke down their green beans before they get a crumb of the Big Man’s cookie, then you’d better believe I make myself eat the sad, lonely parts of pie with just a single, stingy layer of crust supporting a wiggling, towering pile of pumpkin filling just wishing it had more crust at its back first.

That and I’ve found that just eating the outer ring of pie isn’t received well by the rest of the family. No matter how much they’ve professed to love pumpkin. What they really mean is that they love pumpkin…with the crust.

Fortunately for the integrity of our family’s stability, I had a stroke of genius.

If I can make quiche in a cupcake pan…

….Wait for it….

Crust. In every bite.

Every. Bite.

And if you think that sounds amazing….

Stop reading. Start baking. You can thank me later.

Mini Pumpkin Pie
Author: 
Dish: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Feeds: 12
 
Ingredients
  • 1small Pie Pumpkin
  • 1cup Sugar
  • 2tsp Cinnamon
  • 1tsp Ground Cloves
  • 1tsp Allspice
  • 1tsp Nutmeg
  • ½tsp Ginger
  • ½tsp Salt
  • 4 Eggs
  • ½tsp Pure Mexican Vanilla Extract
  • 18oz Evaporated Milk
  • Flour
  • 2 Pre-Made Pillsbury Pie Crusts
  • ½cup Whole Milk
Instructions
  1. Using a large, very sharp serrated knife, cut the pumpkin in half lengthwise (from stem to butt). Scrape out the seeds and connecting innards, to leave only the flesh of the gourd. Once the pumpkin is hollowed out, cut into quarters.
  2. Fill a very, very large pot with 2-4inches of water, so that when you place a strainer in it, it does not come up through the bottom of the strainer. Place pumpkin pieces in strainer, cover with lid, and steam on high for 20-30minutes, until pumpkin is tender and dents in when poked. If the holes of your strainer are above the top of the pot, wrap with aluminum foil to prevent steam from escaping.
  3. Preheat oven to 425degrees.
  4. Once the pumpkin is cooked and cools, you can gently peel the meat of the pumpkin from its skin. Using an immersion blender, blend pumpkin in a large bowl until it is completely smooth and creamy.
  5. In a large bowl, combine 3cups of the pureed pumpkin with 1cup sugar, 2tsp cinnamon, 1tsp (heaping) cloves, 1tsp (heaping) allspice, ½tsp ginger, 1tsp nutmeg, ½tsp ginger, ½tsp salt, 18oz evaporated milk, 4 eggs, and ½tsp pure mexican vanilla extract. Blend using the immersion blender until completely combined.
  6. On a lightly floured surface, roll out the pie crusts. Using a bowl of glass with a 4-4½inch diameter, cut out 8 circles, and set these aside. Smoosh the remaining dough remnants into a ball and re-roll out, to cut the remaining 4circles.
  7. Place a lightly greased cupcake pan onto a baking sheet with raised edges covered in tin foil, then lightly press each circle into a cupcake hole.
  8. Pour in pumpkin mixture, filling each to the very top.
  9. Lightly crimp the exposed crust, and brush with whole milk.
  10. Bake at 425degrees for 15minutes.
  11. Reduce heat to 350degrees and continue to bake for 25-30more minutes.
Notes
Serve hot. Serve cold. Just be sure to serve it smothered in real whip cream.

 

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