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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I made this cup cakes for the Thanksgiving Party. I garnished each individual cakes with whip cream and pecan on the top. Ingredients:
for the crust |
1 box refrigerated pie shell |
for filling |
1 can(16oz.) solid pack pumpkin puree |
2/3 cup firmly packed light brown sugar |
1/3cup sugar, 1 tab flour |
1 1/2 tsp ground cinnamon |
1/2 tsp salt |
1/2 tsp ground ginger |
1/2 tsp ground nutmeg |
1/4 tsp ground allspice |
1 cup heavy cream |
1/3 cup milk |
2 lg eggs, lightly beaten |
1 1/2 tsp vanilla extract |
Directions:
1. Making The Crust
2. 1. Preheat oven to 400 degree.
3. 2. Roll out one pie shell.
4. 3. Using knife, cut the pie shells into squares.
5. 4. Place each square in a muffin cup to create a pocket.
6. Making The Filling
7. 1. In large bowl combine pumpkin, brown sugar, sugar, flour, cinnamon, salt, ginger, nutmeg, allspice
8. 2. Mix well & stir in cream, milk, eggs, vanilla.
9. 3. Pour into pockets
10. 4. Bake until golden and filling is set about 45 minutes.
11. 5. Transfer pie to a wire rack and cool completely.
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