Baby Pumpkin Pies
Source of Recipe
Danielle
Recipe Introduction
This one tied for second place at the October 2006 Cooking Club!
List of Ingredients
2 Butter Pie Crust Dough disks
Streusel
1/3 cup all purpose flour
1/4 cup (packed) golden brown sugar
1 tablespoon minced crystallized ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons (1/4 stick) chilled unsalted butter, cut into cubes
1/3 cup walnuts, coarsely chopped
Pumpkin filling
1 15-ounce can pure pumpkin
1 cup sugar
1/2 cup (packed) golden brown sugar
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Sweetened whipped cream
Recipe
Use large cup to cut out pie rounds to fit into muffin cups and place in cups.
You can use the leftovers to make decorations if you wish.
Preheat oven to 375°F.
For streusel:
Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub
in with fingertips until coarse meal forms. Stir in nuts.
For pumpkin filling:
Whisk pumpkin, 1 cup sugar, and 1/2 cup brown sugar in medium bowl. Whisk in
eggs 1 at a time. Whisk in melted butter and vanilla. Pour into prepared crust.
Sprinkle streusel over filling. Bake pie until streusel is golden and filling is
set, about 45 minutes. Cool on rack at least 2 hours. (Can be made 6 hours
ahead. Let stand at room temperature.) Serve with sweetened whipped cream.
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