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Pumpkin Pie Cups

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Pumpkin Pie Cups

Published on November 9, 2021
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Cook Time: 40 minutes
Serving Size: 8 servings
Ingredients:
    For the Pie Crust:
    • 2 1/2 cups all-purpose flour
    • 2 tbsp sugar
    • 1 tsp salt
    • 3/4 cup butter, chilled and cubed
    • 3 tbsp water
    For the Pumpkin Pie Filling:
    • 1/2 cup brown sugar
    • 1/2 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/8 tsp cloves
    • 1/4 tsp salt
    • 1 cup pumpkin puree
    • 3/4 cup evaporated milk
    • 1 egg lightly beaten
    For the Whipped Cream:
    • 300ml heavy whipping cream
    • 1 tsp vanilla extract
    Instructions:
      For the Pie Crust:
      • Place flour, sugar and salt to the bowl of food processor. Blitz to combine. Add the cold butter and blitz 18-20 times until you reach lentil sized pieces of butter. While the mixer is on high speed add the cold water and mix for 10-15 seconds until clumps of dough form.
      • Pour the mixture out onto a workbench lightly dusted with flour and knead 3-4 times to from two discs of dough. Wrap in plastic wrap and chill for 1 hour.
      • Preheat your oven to 400F. For this recipe you’ll need a mini cupcake loaf tin.
      • Dust your workbench with flour and use a rolling pin to roll out the dough discs. Use a 3-inch cookie cutter and place in the cupcake tin. It may help if you cut two small slits on the sides of the discs. Place back in the fridge to chill.
      For the Pumpkin Pie Filling:
      • Add all ingredients into a large mixing bowl and use a whisk to mix until well combined. Pour the filling into the little pastry cups until almost fully filled and bake for 16 minutes. Once baked let them cool completely.
      For the Whipped Cream:
      • Add the cream and vanilla extract to a large mixing bowl and use an electric hand mixer to whip until stiff peaks form.
      • Add the cream to a piping bag fitted with an open star tip and pipe little blobs of cream on top of the chilled pumpkin hand pies. Sprinkle with cinnamon to finish.
      • Pies can be stored in an airtight container for up to 3 days.

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