Monday, November 12, 2012

Pumpkin Pie

I luv all things pumpkins. My kids do too. But when it comes to a pumpkin pie, we always find ourselves eating only the fillings and skipping the crusts. I wonder what was the point of me slaving over homemade pie crust if we weren't gonna eat it.

Last month, I finally had the time to flip through Cuisine At Home magazines. There was a pumpkin pie recipe BUT with graham cracker crust. Why didn't I think of that? I asked Brek if he wanted a pumpkin pie for breakfast, and he said, "Yes." (No need to wonder. My kids are allowed to eat desserts for breakfast only if I make them myself. I sometimes added the good stuff. Shhh... don't tell them that.)

I thought it would be easier for me to pack Brek's breakfast pumpkin pie if I baked them in a cupcake liner. So I gave this recipe a test drive. The pumpkin pie turned out really tasty... not too sweet. Brek agreed. The pumpkin pie in a cupcake liner was also easy for him to eat. A few days later, my friend came for a visit and stayed for dinner. I gave one for her to try. The first thing she said was "This is so pretty." Then she kept repeating, "This is really good, Nora." I packed her two more pies to take home. I also made a pumpkin pie smoothie for breakfast by adding these pumpkin pies with yogurt and milk... no sugar added. They were pumpkineelicious.

Pumpkin Pies
adapted from Cuisine At Home's Pumpkin Pie
makes 12 cupcake-sized pumpkin pies

Prep work
  1. Preheat the oven to 350°F.
  2. Line a 12 standard cupcake pan with foil cupcake liners. Set aside.
For the crust
     4 oz honey graham crackers (New Morning)
     1 Tablespoon (0.5 oz) granulated sugar
     2 Tablespoons (2 oz) unsalted butter, melted (Kerygold)

  1. Place the graham crackers in a food processor and pulse until crumbly. (Or crumble the graham crackers by hands.)
  2. Add sugar and melted butter.
  3. Pulse a few times to blend.
  4. Divide the crumbs evenly among the cupcake liners, about one tablespoon for each cup.
  5. Using the back of a spoon, press the crumb to pack it to the bottom of the cupcake liner.
  6. Bake for 8-10 minutes. Then set aside to cool.
For the filling
     2 large eggs (Eggland's Best)
     1/2 cup (3 oz) vanilla granulated sugar (homemade)
     1/2 cup (7 oz) pumpkin puree (Luby's)
     1/2 cup (4 oz) sour cream (Daisy)
     3/4 teaspoon ground cinnamon
     1/4 teaspoon ground nutmeg
     1/8 teaspoon ground allspice

  1. In a large bowl, whisk together the eggs and sugar.
  2. Add the pumpkin puree and sour cream. Whisk until smooth.
  3. Add all of the spices into the batter and mix until combine.
  4. Using a small scooper, place the filling into each cupcake liner.
  5. Bake until a tooth pick inserted in the middle of the filling comes out clean, about 30-35 minutes.
  6. Transfer the pan to a wire rack to cool completely.
For the whipped cream topping
     3/4 cup (6 oz) heavy whipping cream
     1/3 cup vanilla granulated sugar (homemade)

  1. In a large bowl, using a hand mixture, whip the heavy whipping cream and sugar until stiff peaks form.
  2. Frost each pumpkin pie with the whipped cream.
  3. Place the pumpkin pies in the refrigerator until ready to serve.
Allergy info: My pumpkin pie is free from or can be made without corn, legumes (soy), nuts, and fish. If you are super sensitive to corn, use silicone cupcake liners as these foil cupcake liners may not be corn free.

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