Oct 16, 2013

Yum

♥ Mini Pumpkin Pie ♥



Fall! Pumpkin is in season and there are enormous stock of pumpkin puree at the supermarket. I always want to make something pumpkin-ish in the Halloween season but seldom find puree at my nearby grocery store. (in addition that my father hates pumpkin) 
Finally, I have a chance to visit an international supermarket and found 2 leftover cans of pumpkin, which got me the idea to make some pumpkin miniature tarts and also .... (next post)! I eliminated the traditional pie crust, and withdrew the idea of using graham cracker crusts, replacing it with a perfectly matching gingersnap crust. Spice it up with pumpkin and the recipe below!

Adapted from LIBBY's recipe
Make 8-9 3'' tart tins
You'll need:
1 1/4 cups gingersnap cookie or ginger thin crumbs
1-2 tbsp butter
1/2 tsp cinnamon + 1/2 tsp sugar

3/4 cup caster sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves (or nutmeg)
2 eggs, at room temperature
1 can (15oz) pumpkin puree (not pumpkin pie filling)
1 can (12fl. oz.) evaporated milk


How to make miniature pumpkin pie:
  1. Preheat oven to 200 C. To prepare tart crust, mix crust ingredients together and press into tart tins with hands. Set aside.
  2. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin puree, spice mixture. Gradually stir in evaporated milk.
  3. Pour mixture into individual tart tins.
  4. Turn preheated oven down to 160 C and bake for 40-45 minutes, or until toothpick inserted near centre comes out clean.
  5. Cool on wire rack for at least 2 hours and place in refrigerator until serving.
    (Very important to let them cool down before chilling, otherwise the crust will turn soggy.)
With all my love <3
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