PUMPKIN PIE CUPS
Around our house, we get tired of the same thing several days after Thanksgiving is over. Wanting to try something different, my mom and I created these cute, bitesize desserts. -Amy Lee, Bonne Terre, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 2-in. foil muffin liners with a thin layer of melted chocolate, leaving a 1/8 inch rim unpainted at the top. Refrigerate for 15 minutes or until firm. Repeat layers 3 times., Meanwhile, in a food processor, puree the pie. Add the cream cheese, sugar and brown sugar and pulse until light and fluffy. , Spoon or pipe pumpkin mixture into chocolate shells. Chill until serving.
Nutrition Facts : Calories 390 calories, Fat 24g fat (15g saturated fat), Cholesterol 70mg cholesterol, Sodium 267mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN PIE CUPCAKES
What could be better than pumpkin pie? How about a pumpkin pie cupcake? These are super moist, almost like steamed pudding, and the whipped-cream topping gets a little help from cream cheese to make it sturdy enough for filling and frosting. Oh, and there's still a crust - in the form of crunchy pie-dough garnish.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps).
- Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)
- For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.
- For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.
- To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.
INDIVIDUAL PUMPKIN PIES
These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h35m
Yield 18
Number Of Ingredients 9
Steps:
- Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
- Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
- Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
- Cool a minimum of 1 hour before serving. Garnish as desired.
Nutrition Facts : Calories 112 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g
DIANNE'S PUMPKIN COOKIE CUPS
These sugar cookie cups filled with a sweet and creamy pumpkin filling will be the cutest addition to your Halloween or Thanksgiving dessert table! Sprinkle with additional cinnamon or chopped nuts for decoration if desired.
Provided by Dianne
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 32
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups.
- Sift flour, baking powder, salt, and 1/4 teaspoon nutmeg in a bowl. In a separate large mixing bowl, cream unsalted butter with sugar with an electric mixer until smooth and workable; beat in egg and milk. Set the mixer to low speed and and gradually beat in flour mixture, beating just until the dough comes together.
- Pinch off dough by tablespoon, roll into a ball, and place balls into the prepared mini muffin cups.
- Bake in the preheated oven until edges start to turn golden brown, 8 to 10 minutes. Remove from oven and let stand for 1 minute. Use the back of a rounded teaspoon measure to press a small depression into the top of each cookie. Let the cookies cool for 5 minutes in pan before removing to finish cooling on a rack. It helps to give the cookies a little twist as you lift them out.
- Beat cream cheese with 1 cup confectioners' sugar in a bowl with an electric mixer until smooth. Slowly beat in pumpkin puree until thoroughly combined. Beat in remaining 2 3/4 cups confectioners' sugar, a little at a time. Stir in cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Spoon or pipe the pumpkin mixture into each cookie cup.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 27.4 g, Cholesterol 16.4 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 76.6 mg, Sugar 20.8 g
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
IMPOSSIBLE PUMPKIN PIE CUPCAKES
This recipe is from bakingbites.com, an incredible baking site. Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. In the original recipe, it calls for half-and-half or evaporated milk. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. I will probably increase the spice next time. The sweetness is perfect, not cloying like too many recipes.
Provided by Debbie R.
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together all of the dry things.
- In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
- Fill each muffin cup with approximately 1/3 cup of batter.
- Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
- Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.
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5/5 (1)Estimated Reading Time 4 mins
- In a large bowl, beat 2 of the eggs. Add in the canned pumpkin and combine. Add in the sugar, spices and salt and mix to combine. Last, add in the evaporated milk and stir until fully incorporated. Set aside while assembling pie crusts.
- About an hour before baking, take the pie crusts out of the freezer and let come to room temperature. Take crust out of the tin and flatter. Using a 4 inch round cookie cutter, cut out round of dough. You will have left over crust, so taking a rolling pin, add a little flour to your work surface and rolling pie. Roll out the dough to about an 1/8th of an inch, the thickness of the other dough rounds. Repeat the process of cutting out round with the cookie cutter. Carefully mold in the rounds of crust into a cupcake tin that has been sprayed with cooking spray.
- Pour in the pumpkin mixture. Take the additional egg and beat, brush the exposed dough with egg. (I used left over dough to cut out leafs/feathers, brush these with egg as well if using.) Bake for 10 minutes, reduce heat to 325 degrees and bake an additional 15 to 20 minutes or until a knife/toothpick inserted into the center comes out clean.
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