Delicious Mini Pumpkin Pie
by Josselyn Galán in Cooking > Dessert
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Delicious Mini Pumpkin Pie
These are individual pieces of pumpkin pie. You can also make a conventional pumpkin pie by following this recipe (go ahead directly to step 4), but this instructable is mostly oriented to the cooking of these kind of pumpkin pie pieces.
Supplies
For the base:
- Butter (200 g)
- Marie biscuits (200 g)
- Hermetic bag
- Rolling pin or glass
- Cupcake baking tray
For the pie:
- Eggs (2)
- Condensed milk (14 oz or 1 can)
- Evaporated milk (8 oz or 1 can)
- 100% Pumpkin puree (15 oz or 1 can)
- A teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/2 teaspoon of groung ginger
- Mixer
- Bowl
Grinding the Marie Biscuits
Start introducing the Marie biscuits by parts (not all the package at the same time) into the hermetic bag and then press them with a rolling dip or glass till they have the consistency of merely dust.
Mixing the Butter in Order to Make the Base
Put the butter by parts into the "Marie Biscuits Dust" and start mixing it until it seems like in the second image, forming a kind of paste consistency.
Making the Mini Bases
Take the paste you made and start putting it in the base of a cupcake baking tray and then make the walls.
Mixing All the Ingredients
Mix the eggs in a big bowl with a mixer. Then incorporate the condensed milk, pumpkin puree, evaporated milk, cinnamon, salt and ginger. Once it is done, you can pour the mixture into the bases.
Baking Time
Preheat the oven at 425 °F. Then change the temperature at 350 °F in order to bake the pies during 30 minutes. Then let the pies cool on the rack and serve immediately or cold. Optionally, you can decorate them with whipped cream.