Diannes Pumpkin Cookie Cups Recipes
PUMPKIN CUPS
This recipe comes from Libby's "The great pumpkin cookbook". It taste just like Libby's pumpkin pie without the crust. I make it even lower in fat by using skim evaporated milk. I have tried using egg substitutes, but the custard doesn't set as firmly as with the whole eggs. If you like Libby's pumpkin pie, you will surely like these individual little servings. Remember fresh quality spices make all the difference.
Provided by Naturalbohemian
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Mix all the ingredients in the order given; pour into eight 6oz. greased custard cups (I thoroughly spray with non stick spray, it's easier).
- Set the custard cups in a shallow pan; fill the shallow pan with hot water (about half way up the custard cups).
- Bake 45 to 50 minutes, or until knife inserted in center of the pumpkin custard comes out clean.
- Chill; top with whipped cream and slivered crytallized ginger, if desired.
- (Though not as decadent as whipped cream and crytallized ginger, I sprinkle the custards with toasted wheatgerm while still hot, then I let them cool. Very tasty, very healthy, though probably not too convincing to some).
Nutrition Facts : Calories 164, Fat 4.5, SaturatedFat 2.4, Cholesterol 65.2, Sodium 208.8, Carbohydrate 27.1, Fiber 0.5, Sugar 19.6, Protein 5.1
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"These sugar cookie cups filled with a sweet and creamy pumpkin filling will be the cutest addition to your Halloween or Thanksgiving dessert table!"
Provided by Dianne
Yield 32
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees. Lightly grease mini-muffin pan(s). Sift together the flour, baking powder, nutmeg (optional) and salt in a medium bowl. In a large bowl, cream together the butter and sugar with an electric mixer until creamy. Add egg and milk and mix until combined. With mixer running on low, slowly add the flour mixture. Mix until dough comes together. Roll dough into 1 Tablespoon-size balls and place a ball into each cup of muffin tin. Bake for 8 to 10 minutes, just until edges start to turn a golden-brown. Remove from oven and let sit 1 minute. Using the back of a rounded teaspoon measure, press a well into each cookie. Let cookies cool in pan for 5 minutes before removing to cooling rack. It helps to give the cookies a little twist as you lift them out. Cool completely. To make the filling, mix the cream cheese and 1 cup of the confectioners' sugar with an electric mixer until smooth. Slowly add the pumpkin and mix until smooth. Continue mixing while adding the remaining confectioners' sugar. Mix in the cinnamon, nutmeg, ginger and cloves. Spoon or decoratively pipe the pumpkin mixture into each cookie cup. Sprinkle with additional cinnamon or chopped nuts for decoration if desired.
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