Just a little ole working gal, who loves food

Friday, October 7, 2011

Pumpkin Pie....2 ways!

Its the Canadian Thanksgiving weekend starting today and I have 2 Thanksgiving desserts to share with you . One was used as a garnish for the other...but even alone they are both decadent!

First I made mini pumpkin pies! So cute and so easy to make.

 I purchased 2 frozen pie shells and removed them from the tin pie plates they came in. Lay them flat on your counter and with your rolling pin, roll them out slightly thinner.
 Using a round cookie cutter (or a glass like i did..lol) cut out 24 circles. I had to mash the dough together and re-roll it out to get 24.
 Next, place the dough in mini-muffin tins, molding a crust on the top.
 You can even make a little stem on the top so it looks like a pumpkin! Uber cute!
 I made 2 batches of 12 since the stems took up space on the tin.
 For the filling combine 1 250g package of cream cheese (softened..very important!) 2 Eggs at room temperature, 1 tsp Pumpkin pie spice (1/2 tsp cinnamon, 1/4 teaspoon ginger, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg) 1/2 cup of sugar and 1 cup pumpkin puree. Combine until mixture is smooth and creamy.
 Using a spoon, pour your filling into your pumpkin pie shells. Bake in a 350F oven for about 15 minutes, or until shell is a nice toasty brown.
 So cute!
Garnish the pies with a dollop of cinnamon whipped cream. These were truly one bite of heaven! Yum! BUT, these are also going to be served alongside some Pumpkin Creme Brulee!! On to that recipe!!

Follow the step by step instructions to make creme brulee here: Classic Creme Brulee

After you add the heavy cream to the egg mixture add 1 tsp of pumpkin pie spice (ingredients listed above)
Add 1 cup of pumpkin puree

Whisk to combine and skim off any bubbles my pouring your mixture through a sieve.
Pour custard into ramekins and place in a deep ovenproof dish or pan. Fill dish or pan half way with hot water and bake in a 350F oven for 50-55 minutes

I love the bright orange of this dessert!
Let creme brulee cool on the counter then refrigerate until ready to serve.

Top with a little sugar and blowtorch it (or broil in the oven) until caramelized! You still want the custard inside to be cold so blowtorch is the best route!


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