I thought I’d lure you in first.
Remember my Thanksgiving prep? It started today. Instead of making one, giant pie for 4 people,(one of whom hasn’t any teeth) I made several mini-pies that I could freeze and thaw as we want.
I don’t know about you, but I freaking hate making pie crust, and I feel like buying it is admitting defeat. (I’ve had more than one tearful Thanksgiving with pie crusts and temperamental ovens.) This recipe HAS NO CRUST. No crazy crazy amounts of butter, no crimping, no crying, no scraping off all of the pumpkie pie off of the crust because it adds 150+calories to your slice. (especially when you want it with cinnamon ice cream)
Mind you, this is not a healthy recipe. I didn’t lighten it up. I added butter toasted crumbs an full fat, sweetened sour cream to it. I plan on serving it with a dollop of ice cream. I am actually watching my thighs get bigger eating this. If only I could magically transport that fat to my flat ass, life would be splendid. BRING ON ZE PIE!! BRING ON ZE ASS!
These little bits of heaven are baked in greased ramekins, in a bain marie, and topped when cool.
Mini Pumpkin Pies.
For the pie.
- 3T Wondra Flour
- 2T Pumpkin Pie Spice
- 3 eggs
- 3/4 C dark brown sugar
- 1/2 C white sugar
- 1t vanilla
- 2 cups pumpkin puree (unsweetened)
- 3/4 cup evaporated skim milk
Preheat oven to 350F. Place 6-8 greased ramekins (depending on size) in a roasting pan or cake pan. The pie itself couldn’t be easier. Mix everything together. The order of things doesn’t matter. I used a whisk attachment on my mixer for 3 minutes. Pour batter evenly into equal amounts in each ramekin. Fill the cake pan with water until the level is 1/2 to 3/4 up the sides of the ramekins. Bake approximately 55 minutes to 1 hour
For the toppings.
- 3 Biscoff or gingersnap cookies per ramekin (crushed)
- 2T butter
- 3/4 cup whole fat sour cream
- 3T powdered sugar
- dash of pumpkin pie spice
melt the butter in a saucepan or skillet on med-high. Add in crushed cookies and toast. set aside. Whisk together sugar and sour cream. Top the cooled pies with cookie mixture and sour cream. Serve and devour.
